Bagnet, locally also known as “chicharon” in Ilocano, is a Filipino dish consisting of pork belly boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt.
Crispy Bagnet Recipe
- 2 kilo pork liempo (pork belly), whole cut
- 1/2 head garlic
- 1 tsp. peppercorns
- 2 tbsp salt
- 1 bay leaves
- cooking oil for frying
- Wash pork belly, cut into large chunks and place in a large pot.Add enough water to cover the pork belly.
- Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises.
- 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 the tines of a fork then Dry with paper towels if necessary. Keep refrigerated for several hours.
- In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes.
- Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
- 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.
- Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip
Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.
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