Bagis is a very simple dish, made of ground beef marinated in calamansi (local lemon) then stir fried. I first tasted this Kapampangan dish at D & C Kitchenette along F. Tanedo Street in Tarlac City where my husband hails from. When you order Bagis from them, it’s usually accompanied with their homemade chili sauce which makes it even more tasty and delicious or “manyaman” as the Kampampangan would say. My husband’s aunt also makes a good version by using pork which she usually serves during family gatherings. I have asked her for the recipe for my husband like it so much. The manner of cooking this recipe is so simple and requires short cooking time. For a healthier version, I used lean ground pork and olive oil for this recipe.
Bagis (Minced Pork marinated in Calamansi Juice)
Servings: 2Cooking Time: 10 minutes
250 grams of lean, ground pork
Calamansi juice (about 12 pcs.)
1 shallot, minced
Salt and pepper
1 tbsp. Olive oil
2 pcs. chopped red chili (siling labuyo)
- Marinate the ground pork in Calamansi juice for 4 hours or overnight.
- In a pan, heat oil and saute the minced shallot for a few seconds then add the marinated meat.
- Stir the meat continuously until the lumps has loosened up, cook in medium heat.
- Add salt and pepper to desired taste, then add a few chopped red chili. As it cooks, juice will come out from the meat since it has absorbed the calamansi juice during marination.
- Stir for 5 to 10 minutes or until the liquid is reduced and the meat starts to sizzle (since I used lean meat, less fat will come out of it.
- Transfer in a plate and top with the remaining red chili. Serve with rice.
This post is linked to Table for 7 , Simple life of a fire wife , Cooking mimi