Wednesday, March 7, 2012

Ensaladang Bagnet (pork crackling with tomato and seaweed salad)

300 g bagnet (pork belly crackling)
150 g shallots, slivered
500 g tomatoes, cut into wedges
1 tbsp chopped kinchay (Chinese parsley)

2 tbsp fresh calamansi juice
3 tbsp bagoong isda (anchovy sauce), strained
2 tsp freshly ground black pepper
250 g seaweed

Chop the crackling into bite-size chunks.
In a bowl, mix the shallots, tomato, parsley, anchovy sauce calamansi juice and pepper, then add the crackling and toss lightly.
Transfer to a salad bowl and arrange the seaweed around the sides.

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