Quick Pork Bagnet
Filipino vinegary pork dip made in minutes with pan-seared pork and a punchy liver-based sauce. Serve with steamed rice and dip every bite.
- Total time
- 18 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lbs pork shoulder or pork belly, boneless, cut into 1-inch chunks
- 4 oz pork or chicken liver, minced
- ⅓ cup white vinegar
- 3 tbsp soy sauce
- 4 clove garlic cloves, minced
- 1 medium shallot, sliced thin
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Brown pork chunks without stirring for 2 minutes, then stir and cook another 3 minutes until golden on edges.
- 3
Push pork to the side. Cook minced liver in the center until no pink remains, breaking it up with a spoon, about 2 minutes.
- 4
Add minced garlic and sliced shallot, stir for 30 seconds until fragrant.
- 5
Pour in vinegar and soy sauce, scrape up browned bits, and simmer for 2 minutes until sauce coats the pork.
- 6
Serve hot with steamed rice, drizzling sauce over everything.
Tools you’ll need
- 12-inch skillet or larger
- wooden spoon
- cutting board
- knife
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