☆ CRISPY BAGBAGIS
- deep fried ginger pork large intestines...
-they say it's best with beer, others say tanduay, I tried both, and I think it's best with bahaw! #kinamot
Ingredients
2 lbs. pre-cleaned pork large intestines
5 tablespoons coarse rock salt
•1 cup apple cider vinegar or any vinegar you have available
1 tbsp magic sarap
•1tbsp magic sarap
1/4c cornstarch
• 2 tbsp ginger paste
Water, salt, pepper, laurel, ginger for boiling if the intestines you bought is not prebolied yet.
3 cups cooking oil
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Instructions
Clean the intestines well with running water.
Boil water in a large pot.
Once the water starts to boil, add the intestines. Boil for 15 minutes. Discard the water. Pour a clean batch of water on the pot. Boil with the intestines for 15 to 20 minutes. Discard one more time.
Pour the third batch of water in a pot. Let boil. Add 3 tablespoons rock salt, bay leaves, and peppercorn. Continue to boil in low to medium heat for 1 hour. Remove the intestine and let cool.
Cut the intestines crosswise into small pieces. Rub the remaining salt all over these and let it stay for 5 minutes.
Heat the oil in a large pot. Once the oil gets hot, deep-fry the intestines until crispy.
Remove the crispy intestines from the pot and arrange in a serving plate.
Serve with spicy vinegar. Share and enjoy!
