Last Updated on September 7, 2013 by Ed Joven
How to cook the famous Ilokano Bagnet
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.
Here's our version of the Ilocako or Vigan Bagnet Recipe, best served with a dipping sauce of Bagoong Isda.
Bagnet Ingredients |
- 2 kilo pork liempo (pork belly), whole cut
- ยฝ head garlic
- 1 tsp. peppercorns
- 2 tablespoon salt
- 1 bay leaves
- cooking oil for frying
Bagnet Cooking Instructions: |
- 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, then lower heat to simmer for 30-45 minutes or until pork is 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 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 or until the pork turns brown.
- 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.
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.
Divina says
I do it exactly the same way except for the method of cooking. Instead of frying, I'm so afraid of the hot oil, I baked it in a preheated 400ยฐ oven. Comes out healthier coz the fat drips while baking.
Marcos Batac says
Like Bagnet Thank you for the Recipe
Maria Carla Perez says
So there's no need for me to go to ilocos just to eat bagnet! haha thanks, i will try to cook this, so good lick to me! lol
Julius Dalay says
I love bagnet and hopefully I can learn to do it by the helpof this article
lovely joy merced says
I love bagnet, so crispy and irresistible! sobrang sarap!
Nora Skeldon says
Delicious excellent recipe thank so much UR
bong ramon says
good recipes. il try this one of this days
kate verallo maguil says
i love ur recipes