Crispy Bagnet

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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

Ingredients:

  • 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

Cooking Instructions:

  1. Wash pork belly, cut into large chunks and place in a large pot.Add enough water to cover the pork belly.
  2. 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.
  3. 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.
  4. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes.
  5. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
  6. 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.
  7. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip
lutong-pinoy-bagnet
Crispy Bagnet by deliciousfoodzs
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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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