Bagnet is probably the pride of Ilocos when it comes to the culinary world. Well at least to me, because I just love that good ‘ol crispy Bagnet!
I noticed the rise of Bagnet’s popularity over the past few years as evidenced by the establishment of several ‘Bagnet’ restaurants all over the metro and in the regions.
These restaurants serve the classic (some even serve authentic) Bagnet, as well as several twists on the dish like Bagnet sisig, dinakdakang Bagnet, binagoongang Bagnet, and Bagnet Kare-Kare.
But you don’t have to go to Ilocos or even the restaurants to enjoy Bagnet. Thanks to this recipe, we can try cooking one at home! Learn it here:
INGREDIENTS:
- 1.5 kg 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
- Sukang Ilocos for serving
- rice for serving
- tomatoes and red onions for garnish
HOW TO COOK:
- 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 45 minutes to 1 hour or until pork is tender.
- 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. 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 or tomatoes or onions.
IMAGE: angsarap.net
