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Bagnet is the Holy Grail for all meat-lovers. It is a bit similar to chicharon, but the method of preparation and cooking is different. This is a must-taste food when you are in the province of Ilocos. It is a slab of pork that is deep-fried until it turns golden brown. According to the locals of Ilocos, the secret in achieving the crispy bagnet recipe is to make sure that the pork is dry when you deep-fry it in hot oil.
Bagnet Recipe Techniques
Another Bagnet Recipe technique is to deep-fry it twice. Deep-frying it twice will give you that crackling sound when you bite into your bagnet. Just like any deep-fried foods, bagnet is best eaten while it is still piping hot. But if you happen to have left overs. You could always keep those inside the chiller or the freezer if you are planning to use it in the future.
Bagnet Recipe as traditionally eaten in Ilocos is served with hot steamed rice. But what is more satisfying than hot steamed rice is sliced ripe tomatoes, chopped red onions and bagoong alamang or shrimp paste (also, try our Ampalaya with Alamang recipe). Some would be dipping bagnet into the classic vinegar dip, of course using the famous sukang Ilokos. The vinegar dip is also very simple to make. It is just a mixture of vinegar, chopped garlic, onions, salt, pepper and some chilies.
Best Way to Eat Bagnet
The best way to eat these is to devour the bagnet and the tomato-onion side dish using your bare hands. Yes, that is the only way that you can savor in the goodness and richness of bagnet. There are also other ways on how to enjoy bagnet. You can also add bagnet as toppings to your favorite salad recipe. Some will use bagnet in their favorite vegetable dishes like the ‘pinakbet’ which are also very evident in the Ilokanos diet.
Now Let’s Proceed to Bagnet RecipePrint
- Prep Time: 25 mins
- Cook Time: 55 mins
- Total Time: 1 hour 20 mins
- Yield: 4
- Category: Pork
- 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
- 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 a 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 Ilokos or tomatoes and onions with bagoong isda dip or alamang.
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