Similar to lechon kawali, this deep fried crispy pork belly is originated from Ilocos and also considered to be a top favorite among Filipinos. This is commonly served with bagoong monamon that is a dip made of fermented anchovies. Bagnet is best crispy, thus, double frying it the method we are using to make it happen. the pork belly is cook boiling until it is tender and then deep fried twice to attain extra crispy texture. It is also rubbed with salt before frying to add flavor. You may also enjoy this bagnet with boiled or steamed okra and eggplant dipped in bagoong. This reipe is flavored using liempo, garlic, peppercorns, salt, bay leaves, oil, patis, sukang Ilocos and tomatoes for garnish. Try this recipe now!
- 1.5 kilo pork liempo (pork belly), whole
- 1/2 head garlic
- 1 tsp peppercorns
- 2 tbsp salt
- 1 bay leaves
- Cooking oil, for frying
- 1/4 cup patis (fish sauce)
- Rice, for serving
- Sukang Ilocos, for serving
- Tomatoes and red onions, for garnish
How To Cook Ilocos Bagnet:
- Cover the pork belly with water.
- Add in salt, peppercorns, garlic, bay leaves.
- Cover and bring to a boil.
- Lower heat to simmer for 45 minutes to 1 hour or until pork is tender.
- Remove from the pot and place in a colander, let sit for a while until the liquid drains.
- Using a fork, prick the skin many times. Dry with paper towels if necessary.
- Brush lightly with patis.
- Keep refrigerated for several hours.
- In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
- When the skin side is up, laddle cold water onto the skin.
- Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
- Chop Bagnet to serving pieces and serve immediately with rice, Sukang Ilocos and garnish tomatoes and onions.
Image Credit: foodiestation.blogspot.com