When the theme was announced it stupefied me since I haven't cooked pulutan to anyone. The one dish I wanted to try was sisig but pork cheek and/or ears are not normally what you see lying around the supermarket shelves here. The only other one I know is spicy adobong mani (garlic fried peanuts) which I think is so simplistic. Well Lasang Pinoy, in my opinion, deserves better than that. So what other recourse I had than call for help from the mga manginginom (drunken masters) I know. Good thing they came up trumps with this Kapampangan (Ilokano?) dish of bagis which was sooo tasty and so easy to do even a half-inebriated guy can whip this up in no time at all. A big thanks is in order to my BIL Derek and his friend Al Dayao (who gave the original recipe) for sharing this with us. Tagay na !
500 g minced beef
2-3 Tbsp lemon juice (from about 1 whole lemon)
1 1/2 cups chopped onions (about 2 medium)
1 tsp Tabasco sauce (or to taste)*
1 1/2 tsp sea salt
freshly milled black pepper
- Marinate the minced beef in lemon juice for 24 hours or overnight.
- Combine the marinated beef (including the marinade) and the rest of the ingredients in a pan and cook in medium heat. As it cooks, the beef will render its juice and fat so you do not need to put any water or oil.
- Once the mixture starts bubbling away, turn down heat and simmer until all the liquid has evaporated and the beef starts sizzling from its own fat. Dish up and serve with some stiff drinks. :p