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Bagnet is deep fried pork’s meat, the Ilocano version of Lechon Kawali, also known as Ilocano Chicharon Baboy.Â Just be careful when cooking or deep frying this dish, expect a lot of hot oil splashing.
- 2 kilo pork liempo (pork belly), whole cut Â
- 1/2 head garlic
- 1 tsp. peppercorns
- 2 tbsp salt
- 1 bay leaves
- cooking oil for frying
Bagnet Cooking Instructions:
- 1. Wash pork belly, cut into large chunks and place in a large pot.Â 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
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