Gotong Bagnet Recipe
by Chef Boy Logro
Ingredients:
1 kilo rice
1 kilo pork belly (pre-boiled and tender)
500 grms ox tripe(pre-boiled and tender)
50 grms ginger purée
50 grms garlic purée
10 grms chopped spring onion
2 grms casubha or saffron
1 pc onion, chopped
1 tbsp white pepper powder
1 tbsp chicken powder
1 tbsp salt
1 cup cooking oil for deep-fry
¼ cup crispy fried garlic for garnish
2 liters water
Instructions:
1. Sauté in deep stock pot with oil, purée garlic, ginger, onion. Add ox tripe, stock or water. Then, boil rice and casubha. Simmer until done. Season with salt, pepper and chicken powder.
2. Deep-fry pork belly until crispy and set aside.
3. Place into bowl the goto on top with Crispy pork belly. Garnish with crispy garlic and spring onion.
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