Crispy Bagbagis Recipe – Among the many snacks available in Filipino cuisine, there is a set of snacks you can pair with a beer or any other drink. Usually, these are deep fried snacks, and one of them is Crispy Bagbagis. To simplify, it is crispy deep-fried pork intestines. While intestines is not something everyone is willing to try, it is one of the more prominent street snacks in the Philippines, especially Isaw. This dish is basically another version of the Filipino barbeque snack. It’s a great way to dip your toes into trying intestines dishes. Another similar dish is Adobong Isaw. It is a marinated version of Isaw that gives a more tender and flavorful result.
Crispy Bagbagis is not one of the more well known snacks in Filipino cuisine but it is something tasty to nibble on with your drink. It’s even better when paired with a spicy vinegar sauce. If you want to try making your own bar snacks, heres one Crispy Bagbagis Recipe you can use:
Crispy Bagbagis
Ingredients
- 2 lbs. pre-cleaned pork large intestines
- 5 tablespoons coarse rock salt
- 5 pieces dried bay leaves dahon ng laurel
- 1 tablespoon whole peppercorn
- Water for boiling
- 3 cups cooking oil
Instructions
- irst, make sure to clean them well with running water to remove any impurities.
- Next, boil some water in a large pot and add the intestines once it starts boiling. Let it boil for 15 minutes, then discard the water and repeat the process with a fresh batch of water for another 15 to 20 minutes. Do this one more time to make sure the intestines are thoroughly cleaned.
- Now, it’s time to add some flavor! Pour a fresh batch of water into the pot and let it boil. Add 3 tablespoons of rock salt, bay leaves, and peppercorns for an extra kick of taste. Boil in low to medium heat for an hour. Once it’s done, remove the intestines and let them cool.
- Once the intestines have cooled down, cut them into small pieces and rub the remaining salt all over them. Let it stay for 5 minutes, then heat up some oil in a large pot. Once the oil is hot enough, deep-fry the intestines until they’re crispy and golden-brown.
- Remove the crispy intestines from the pot and arrange them on a serving plate. And the best part? Dip them in some spicy vinegar for an extra flavor boost. Don’t be shy, share with your friends and family and enjoy this mouth-watering dish!
More Notes for a Bagbagis Recipe
As noted in the recipe, it is advised to get pre-cleaned intestines. If you’re cooking with intestines for the first time, it’s best to lessen the risk of cooking an unfamiliar protein if you’re not familiar with the cleaning needed. Even with pre-cleaned intestines, you should arun it through water and rub it with rock salt then rinse it at least 3 to 4 times.
When boiling the meat to tenderize it, a good tip is to add some salt on the third boil to ensure any bacteria is gone.
If you find all of this to be too much of a hassle, other fried snacks you can enjoy include “Proben” and “Crispy Chicken Skin Chicharon.” You can also try another fried recipe like “Lumpia” or “Crispy Pata.”
