Perfecting Pure Pork Love with The Pork Project

Pork Belly Bagnet. Bagnet Sisig. Gourmet Bagoong. And a tasty version of Laing. Just some of the tasty offerings from The Pork Project. This is one project that deserves a closer look...

Now, you don't have to drive all the way up north to find that perfectly crisp and crunchy pork bagnet. For Chef Redd Agustin, the pursuit of pure pork perfection has become a mission and you can experience it yourself with his artisan bagnet products. Meticulously brined, slow-cooked then dried and finished in hot lard for that signature crispness, the artisan bagnet by The Pork Project is one project that gets the green light in my book...

And it all begins with the premium pork belly that's prepared the slow and tedious old-fashioned way without short cuts. Chef Redd transforms each slab with a long brining process for rich and clean flavors before shocking it in hot oil for that crispy pop. Each slab is then sun and oven-dried for hours before that final step with hot lard. There's a whole lot of love that goes behind each slab of pork belly by The Pork Project.

And the results are pure pork perfection. The artisan Bagnet (P 950) by The Pork Project serves 6-8, and you should be the hands-down hero on your next pot luck get-together. Once you receive your slab of pork love from The Pork Project, simply store it in the fridge. And when you just can't resist the urge to have a meal, simply pull it out from the fridge and let it rest for at least 30 minutes. Heat up your oil to 375 degrees and submerge the slab in hot oil. Cook for two to three minutes per side, turning it only once. Drain the bagnet and let it sit. Then, you're ready to carve this baby. Separate the crisp crackling from the meat, and cube the pork belly to bite-sized pieces. Top the meat with the crackling and bring it on. Have some extra rice and another cold beer by your side so you don't lose your momentum.  

The pork is juicy bursting with a savory richness with each bite, capped by the light and airy crispness of the crackling. Perfect and game over. And you're still hungry for more...

Pair your artisan Bagnet with The Pork Project's homestyle Bagoong (P 250 per 400g bottle) or shrimp paste for that extra kick in flavor. Like their artisan bagnet, the shrimp paste is slow-cooked and made with fresh all-natural ingredients with absolutely no preservatives, perfect with the traditional kare-kare or as a quick stand-alone meal with rice. The bagoong and bagnet combo is a winning pair. The sharp notes of the shrimp paste balances the richness of the bagnet for a flavorful combination that just works. Extra rice? Absolutely. 

The Pork Project also offers other artisan products including Bagnet Sisig (P 1,300 serves 8-10) with the same premium quality Ilocos-style crispy pork belly and Laing (P 250 per 400 g bottle), slow-cooked with fresh coconut milk, chicharon and shrimp paste. All of The Pork Project's artisan products are freshly made, prepared as you order requiring a lead time of one week. It takes time to prepare the good stuff. For The Pork Project's Bagoong and Laing, there is a minimum order of 2 bottles but you'll probably want more. And getting your dose of pure pork love is easy. Simply order your artisan products and pay via BDO, and meet-up or have it delivered via GRAB or LALAMove. And just in case you you need to feed a hungry horde with the coming holidays, call Chef Redd (contact details below) and he can prepare other dishes for 8-10 or 18-20, no problem. Looking for pure pork perfection? Find it at The Pork Project...

For more on The Pork Project, visit their FB Page at https://www.facebook.com/theporkprojectph/ and their IG at https://www.instagram.com/theporkproject/. You can also email at theporkproject@gmail.com or call Chef Redd at 0917-438-2133 for orders and inquiries.

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