Bagnet also was known as Crispy Pork Belly, is a special favorite dish of many Filipinos and across the country.  It is one of the best-tasting treats in the Philippines. Bagnet Recipe is the Ilocano version of “Lechon Kawali” (a deep-fried pork belly dish).  The difference between Bagnet and Lechon Kawali is mainly on how to cook them.  Lechon Kawali is a deep-fried only once while Bagnet is fried twice with much longer to produce the crackling, juicy taste of the meat and unique and enticing flavor.

Bagnet Recipe

Bagnet Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ kilo pork liempo (pork belly), whole
  • ½ head garlic
  • 1 tsp. peppercorns
  • 2 tbsp salt
  • 1 bay leaves
  • Cooking oil for frying
  • ¼ cup patis
Instructions
  1. Place the pork in a deep pot with enough water to cover, then add salt, crushed garlic, black pepper and bay leaves.
  2. Bring to boil and then simmer for 45 minutes or until the pork is tender.
  3. Remove from the pot, let sit for a while until the liquid will drain.
  4. Using the fork, prick the skin of the meat many times.
  5. Keep refrigerate for several hours.
  6. Deep fry the pork in hot cooking oil until it is brown.
  7. While deep-frying, prick the pork skin so bubbles come out, making the skin crispy and tasty. Then drained and pat the pork with a paper towel to remove excess oil.
  8. While it is cooled down, reheat the same cooking oil over moderate heat, then deep fry the pork once more, this process needs to be repeated until the pork skin is to be crispy and blister appear on the skin.
  9. Drain and pat the pork again with paper towel.
  10. Chop the “Bagnet” into pieces and serve immediately.

Choosing Best Part for Bagnet

The Bagnet Recipe is easy to make. But first, you need to choose the part of the Pork which is “Kasim” (pork shoulder).  It is the best part of the pork because it has a lot of flavors and is tender.

Bagnet Pilipinas

Bagnet

Bagnet Recipe Summary

Here is a simple and easy recipe.  Place the pork in a deep pot with enough water to cover, then add salt, crushed garlic, black pepper and bay leaves.  Bring to boil and then simmer for 45 minutes or until the pork is tender.  Remove from the pot, let sit for a while until the liquid will drain.  Using the fork, prick the skin of the meat many times.  Keep refrigerate for several hours.  Deep fry the pork in hot cooking oil until it is brown.  While deep-frying, prick the pork skin so bubbles come out, making the skin crispy and tasty.  Then drained and pat the pork with paper towel to remove excess oil.  While it is cooled down, reheat the same cooking oil over moderate heat, then deep fry the pork once more, this process need to be repeated until the pork skin is to be crispy and blister appear on the skin.  Drain and pat the pork again with paper towel.  Chop the “bagnet” into pieces and serve immediately.

Served with rice and a side dish of chopped tomatoes, bagoong and onions or with vinegar, tomatoes and plenty of garlic.


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