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Bagnet Recipe is deep fried pork belly meat, the Ilocano version of Lechon Kawali where the lean meat is crispy but not dry and the pork skin with all the pork fat is fried to a crisp, also known as Ilocano Chicharon Baboy. Filipinos are lovers of deep fried crispy pork with its skin on, here are some of the famous Filipino deep fried pork dishes; Pork Chicharon, Crispy Pata, and Lechon kawali.
Bagnet is very easy to cook, it does not require much ingredients but more oil is a must since Bagnet is a Deep-fried dish. Just be careful when cooking or deep frying Bagnet, expect a lot of hot oil splashing.
Bagnet Cooking Instructions:
Bagnet cooking tips:
To make sure the boiled pork is completely dry, pat with paper towels before frying.
The oil should be very hot when you put the pork in. Use long tongs so you?re not too near the pan because the oil will splatter. Have a cover for the pan ready and cover the pan immediately to protect yourself from the oil.
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