Renzelle Ann Palma | May 03, 2013
Slabs of raw pork belly are boiled in seasoned water, air dried and then fried, twice or thrice. The best kinds are the perfectly crunchy ones, that you can actually hear the crackling sound once you bite into it. I t is traditionally served the Ilocano way, with chopped tomato, bagoong and onions.
Bagnet is cooked in so many ways like Bagnet Kare-Kare, Bagnet Pizza and Bagnet Salad.
Here is a simple recipe from My Filipino Recipes for a DIY bagnet!
Bagnet (Ilocano Chicharon Baboy) Ingredients:
1 kilo pork belly; cut into desired pieces 1 liter cooking oil 1/2 liter water Salt to taste Water
Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:
In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.
Submerge pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.
Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.