Tuesday, August 21, 2007
Dagupeña Bangus Belly
One of my favourite ulams these days is bangus belly made by Dagupeña. I usually buy it at SM or Shopwise, and one bangus belly costs around P120. Relatively expensive considering that a kilo of pork liempo (good for at least four meals) costs only P150+; however, if you like bangus belly (which I do) it's really worth the price given the size. Their bangus bellies come in four flavours: (a) honey mustard, (b) pesto, (c) teriyaki, and (d) Thai green chili. Notwithstanding my reservations about the stability of preference relations, I'd say my ranking of the four flavours is b > a ~ c > d (> reads "is preferred to" and ~ reads "is indifferent to").
It's very simple to prepare and very bachelor-friendly. First I thaw it in lukewarm water-- this takes around 20 minutes-- but instead of frying the belly I broil it. Since broiling doesn't give even heat (all from the top), I fold the belly in half and broil each side (both of them skin side) for around 10 to 15 minutes until the skin is browned and crisp. Finally, I reopen the belly and broil the meat and belly until it's browned. I often add granulated garlic to the pesto and Thai green chili bellies, while I add unagi sauce on the teriyaki belly.
While searching the web I found Anne Castro's blog. Perusing her appropriately-named blog and IP address, I gather that she (or her family) is the owner of Dagupeña Bangus. Nice food blog too, I should say.