Authentic Filipino Bagnet: Crispy Pork Belly Recipe

Ingredients

1.5 kilogram Pork belly, whole cut
1 tablespoon Salt
1/2 tablespoon Peppercorn
5 cloves Garlic, crushed
4 Bay leaves
1 liter Water
500 ml Cooking oil, for deep frying

Steps and instructions

Prepare the pork belly by rinsing it under cold water. Pat it dry using a clean towel.
Rub salt all over the pork belly, ensuring to cover all sides.
In a large pot, combine the pork belly, peppercorn, crushed garlic, bay leaves, and water. Bring this to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about an hour or until the pork belly becomes tender.
After simmering, remove the pork belly from the pot and let it dry. You can also place it in the fridge overnight to ensure it is completely dry.
Heat the cooking oil in a deep fryer or large frying pan over medium heat. Once hot, deep fry the pork belly. Be careful as the oil may splatter.
Fry each side for about 10-15 minutes or until it turns golden brown and becomes crispy.
Once done, remove the pork belly from the oil and let it cool down. Then, chop it into serving pieces.
Your Bagnet is now ready to serve. Enjoy it with a side of pickled vegetables or a dipping sauce of your choice.

Tools for making

Large Pot - for boiling the pork belly
Deep Fryer or Large Frying Pan - for deep frying the pork belly
Tongs - for flipping and removing the pork belly from the hot oil
Knife - for chopping the cooked pork belly into serving pieces
Clean Towel - for drying the pork belly before frying

Recipe variations

Use a different seasoning blend for the pork belly, such as a Cajun spice mix or a barbecue rub.
Experiment with different cooking methods, such as oven-roasting the pork belly instead of deep frying.
Add herbs or spices to the oil for extra flavor, such as rosemary, thyme, or chili flakes.
Try using different cuts of meat, such as pork shoulder or beef brisket, for a different texture and flavor.
For a meat-free option, substitute the pork belly with tofu or tempeh. Marinate and cook it in a similar way to achieve a crispy exterior.
Make a gluten-free version by using gluten-free flour or breadcrumbs for the crust.
Add a twist by serving the bagnet with a spicy vinegar dipping sauce or a sweet and tangy mango salsa.
For a healthier alternative, you can air fry the pork belly instead of deep frying it.
Experiment with different coatings for the pork belly, such as crushed corn flakes, panko breadcrumbs, or crushed nuts.

Recipe overview

Bagnet, a popular delicacy from the northern part of the Philippines, is a crispy and delicious dish that's sure to captivate the taste buds. This dish is essentially a deep-fried pork belly that boasts of a crunchy exterior and tender, juicy interior. Preparing Bagnet involves a simple process of boiling the pork with spices, drying it, and then deep frying to achieve that irresistible crunch. While the process can be time-consuming, the result is definitely worth the wait. This recipe provides a step-by-step guide to creating your own Bagnet at home. Serve it with pickled vegetables or a tangy dipping sauce for the ultimate Filipino food experience. Remember, like any fried food, Bagnet is best served and eaten immediately for maximum crunchiness. Enjoy!

Common questions

How long does it take to cook Bagnet?
It takes about an hour to simmer the pork belly until it becomes tender, and then around 10-15 minutes to deep fry it until it turns crispy and golden brown.
What is the best cut of pork for making Bagnet?
The best cut of pork for making Bagnet is pork belly. It has a good balance of fat and meat, which results in a tender and flavorful dish.
Can I use a different type of meat for this recipe?
While traditionally Bagnet is made with pork belly, you can experiment with other cuts of pork or even other types of meat such as beef or chicken. However, keep in mind that the cooking time and texture may vary.
Can I make Bagnet ahead of time?
Yes, you can make Bagnet ahead of time. After deep frying, let it cool down and store it in an airtight container in the refrigerator. When you're ready to serve, you can reheat it in the oven to regain its crispiness.
What can I serve with Bagnet?
Bagnet is often served with a side of pickled vegetables such as sliced tomatoes, cucumbers, or green mangoes. It can also be served with steamed rice, bagoong (shrimp paste), or a dipping sauce of your choice.

Serving dishes and utensils

Knife - For chopping the cooked bagnet into serving pieces.
Cutting board - To provide a stable surface for cutting the bagnet.
Deep fryer or large frying pan - For deep frying the pork belly until crispy.
Tongs - To safely handle and flip the pork belly while frying.
Paper towels - To absorb excess oil from the fried bagnet.
Platter or serving dish - To present and serve the bagnet.

Origin stories

Bagnet, a deep-fried crispy pork belly dish, hails from the Ilocos region of the Philippines. This much-loved delicacy is often referred to as the "chicharon of the North". The Ilocanos are known for their intricate method of food preservation due to their geographic location, and this is where the Bagnet’s unique preparation technique comes from. The process involves boiling and deep frying the pork belly not just once, but twice or even thrice, which results in an alluringly crispy exterior and a tender, flavorful interior. The Ilocanos serve Bagnet during special occasions and it's a well-appreciated pasalubong (gift) for visitors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.