Bagnet
Bagnet
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 15 minutes
  • Cooking Time 5 hours
  • Yield 12 servings
Ingredients
  • ½ kilogram Pork liempo (Pork belly), whole cut
  • ½ head Garlic
  • 1 teaspoon Peppercorns
  • 2 tablespoons Salt
  • 1 Bay leaf
  • Cooking Oil for frying
Method
  1. Wash pork belly, cut into large chunks and place in a large pot
  2. Add enough water to cover the pork belly
  3. Add in salt, peppercorns, garlic, bay leaves
  4. Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is tender Remove all scum that rises
  5. Remove from the pot and place in a colander and let sit for a while so the liquid will drain Prick the skin many times using fork then dbry with paper towels if necessary. Keep refrigerated for several hours
  6. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown
  7. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely
  8. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels
  9. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip

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