Bagnet is an Ilocano crispy fried pork belly that I’m sure a lot of us can’t get enough of. It may appear to be your typical lechon kawali as it may have similar ingredients, but the difference is in the lesser known cooking method.
Learn how to make and achieve that perfect crisp by following the steps of this recipe:
- 1 kg whole pork belly
- 6 cloves crushed garlic
- 1 tbsp whole black peppercorn
- 1 medium red onion
- 1½ tbsp salt
- 4 to 6 cups water
- 3 cups cooking oil
- Place the pork belly in a wide and deep cooking pot with water. Make sure that the pork belly is fully submerged in water. Let it boil.
- When the water starts to boil, add the crushed garlic, onion, 1 tbsp salt, and whole black peppercorn.
- Simmer for 30 minutes or until tender according to your preference.
- Take out the pork belly from the cooking pot and transfer to a plate. Let it cool to room temperature.
- Scrub the remaining ½ tablespoon of salt all over the boiled pork belly. Leave it for 15 to 20 minutes.
- Put a deep cooking pot on the stove and heat the cooking oil. Once oil gets hot, gently put in the pork belly and deep-fry over medium heat until the pork belly turns golden brown and the texture gets crispy.
- Prepare a plate lined with paper towels to absorb the excess oil. Once the pork belly is golden brown and crispy, turn off the flame and transfer the pork belly to the prepared plate. Let the pork belly cool down to room temperature.
- When the pork belly cools down (about 45 minutes to 1 hour), heat up the oil on the cooking pot one more time.
- Deep-fry the same pork belly for the second time over medium heat for 5 to 10 minutes or until it gets extra crispy.
- Remove the crispy pork belly from the cooking pot and place on a plate lined with another set of paper towel.
- Slice the pork bagnet into serving pieces and serve with your favorite dip.
Image: youtube.com (Panlasang Pinoy)