The Marigold Pack of Binagoongan is considered the Crispy version of Binagoongan. This dish is simply delicious. It is full of flavor and has a crunchy sachet texture.


I have been cooking this dish for a long time. It may seem complicated, but it is very easy to prepare. It has almost the same cooking time as binagungan talong, provided the pork belly has been cooked ahead of time.

Ways to make a baguette
There are several ways to make a baguette or lechon kawali crunchy. You can either deep fry it, which is the traditional way. Another way is baking in the oven. This can take a long time compared to oil frying.


My favorite method is air frying (or cooking in a turbo grill). It’s faster and there’s no risk of oil splashing. It’s good to be safe while cooking in the kitchen and still get the results you want.

Storage of bagnet Chicharon
I suggest making more than enough baguette any day you are going to make it. Store excess in the freezer. You can defrost it later when you want to make crispy binagungan and then reheat it in the oven to make it crispy again. A better idea (and probably more convenient) is to air-fry the thawed packet in the air until the skin is crispy again.


Now you know one of my secrets to cooking time-consuming meals in such a short amount of time. In addition, it is safe to freeze sachets for up to 4 weeks.

It is ideal to consume the dish in one sitting. While we can still enjoy what’s left for later, I personally find pork belly to be best eaten crispy.

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