Filipino Bagnet Recipe
Bagnet is a deep fried pork meat. It is usually crispy and golden brown in color and sometimes resembles Chicharong Baboy and Lechon Kawali in Tagalog. This dish originated in the northern part of the Philippines, particularly in the Ilocos provinces. It is a perfect beer match and a great appetizer, lunch or even dinner.
Ingredients:
1 kilo pork belly, cut into cubes
3 cloves garlic
1 bayleaf
1 tbsp. salt
1 tsp. whole pepper corn
cooking oil
Preparation:
Slice pork belly into a large cubes; place in a big pot. Pour in enough water to cover the meat.
Add in salt, whole pepper corn, bayleaf, and garlic. Bring to a boil; simmer over low heat for at least 40 - 45 minutes or until pork is tender. Remove scum floating while simmering.
When pork is tender, drain using strainer and paper towel. Pinch the pork skin with a fork or a toothpick. Set aside in a bowl and let sit in the fridge for at least 1 hour.
In a deep frying pan, deep fry pork over low heat for at least 25- 30 minutes or crispy, golden brown and blisters appear on the pork skin. Deep fry for a longer time if you wish.
Remove fried pork and drain excess oil with paper towel. Slice into serving pieces.
Serve on a platter with vinegar or sauteed anchovy sauce.
Enjoy your Bagnet!
Remove fried pork and drain excess oil with paper towel. Slice into serving pieces.
Serve on a platter with vinegar or sauteed anchovy sauce.
Enjoy your Bagnet!
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