Bagnet is a deep fried pork meat. It is usually crispy and golden brown in color and sometimes resembles Chicharon Baboy and Lechon Kawali in Tagalog. The difference is the cut of meat and method of cooking. This dish originated in the northern part of the Philippines, particularly in the Ilocos provinces. It is a perfect beer match and a terrific appetizer. It also great served with sauteed shrimp paste for lunch or even dinner.
- 1/2 kilo pork belly, cut into cubes
- 3 cloves garlic chopped
- 2 bayleaves
- whole pepper corn
- cooking oil
- Servings: 2-3
- Time: 1 hour 15 minutes
- Level: Easy
- Cuisine: Filipino
(3.5 / 5)
- Slice pork belly into a large cubes; place in a big pot. Pour in enough water to cover the meat.
- Add in salt, whole pepper corn, bay leaves, and garlic. Bring to a boil; simmer over low heat for at least 40 – 45 minutes or until pork is tender. Remove scum floating while simmering.
- When pork is tender, drain using strainer and paper towel. Pierce the pork skin with a fork or a toothpick. Set aside in a bowl and let sit in the fridge for at least 1 hour.
- In a deep frying pan, deep fry pork over low heat for at least 25- 30 minutes or crispy, golden brown and blisters appear on the pork skin. Deep fry for a longer time if you wish.
- Remove fried pork and drain excess oil with paper towel.
- Serve on a platter with vinegar or sauteed shrimp paste. Enjoy!
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