Bagnet (Deep-Fried Pork Meat) Recipe

In Ilocos Norte (A province in the northern part of the Philippines) a delicious and unique Vigan Bagnet is the Ilocano version of "lechon kawali" also known as Ilocano Chicharon Baboy or deep-fried pork meat. Large chunks of pork leimpo, belly or pork sides, deep fried for at least two times until crispy. It is serve with tamatis and lasuna with bagoong nga munamon. Just the thought of it makes every genuine Ilocano drool. Just be careful when cooking or deep frying this dish, expect a lot of hot oil splashing. This dish takes few easy steps to complete and will just take you 1.5 hours to prepare.

Good for serving: 3 - 5 persons Bagnet Ingredients: 1 kilo pork belly  2 tbsp salt  1/2 head garlic 2 tbsp whole pepper corn 5 pcs dried bay leaves  1 liter cooking Oil  1 liter water

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Bagnet Cooking Instruction: Wash pork belly, cut into large chunks and place in a large pot with water and bring to a boil  Add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender  Remove the meat from the pot and let it cool down for a few minutes. Prick the skin many times using the tines of a fork then Dry with paper towels if necessary. Keep refrigerated for several hours. On a dry cooking pot place the cooking oil and heat it up  When the oil is hot enough, put the meat in the cooking pot and let it cook until golden 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.  Serve hot. accompanied by sukang Iloko or tomatoes and onions with bagoong isda dip Share and Enjoy! images from bobbyrica.com

Author : phils

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