Yummy Crunchy Pork Bagnet Recipe
A delicious Filipino bagnet recipe (pork cracklings). This dish is quite similar to an Ilocano dish called lechon kawali. This recipe is among the top favorites of many Filipinos because of the natural flavor and texture of the dish. It tastes great with a juicy inside, and the outer parts are super crispy. The process of double-frying the meat gives it extra crispness, making it perfect to serve on any occasion or even for pulutan.
Try this straightforward bagnet recipe. Let us know what you think of this dish. We’d love to hear your bagnet version; share it with us. Please feel free to browse our recipe archive for more recipes. Thank you for visiting us.
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Bagnet Recipe
Description
A delicious Filipino bagnet recipe (pork cracklings). This dish is quite similar to an Ilocano dish called lechon kawali. This recipe is among the top favorites of many Filipinos because of the natural flavor and texture of the dish. It tastes great with a juicy inside, and the outer parts are super crispy. The process of double-frying the meat gives it extra crispness, making it perfect to serve on any occasion or even for pulutan.
Ingredients
Instructions
Clean and wash the pork belly slab. Put them in a large, deep pot, then pour in enough water to fully submerge the pork belly.
Add 1 tablespoon of salt, garlic, onion, peppercorns, and dried bay leaves. Turn on the heat and bring the liquid to a boil. Once the water starts boiling, reduce the heat and simmer for 40 minutes, or until the meat gets tender.
Turn off the heat, take out the boiled pork belly from the pot, and allow it to cool down. Then rub the remaining salt evenly over the boiled pork belly and allow it to sit for 10 to 20 minutes.
In a deep pot, heat the cooking oil. Once the oil is hot enough, gently add the pork belly and deep-fry it over medium-high heat until it turns golden brown and becomes crispy.
Note: Extra care is required during the frying process due to the possibility of oil splatter. To keep the oil under control, place a splatter shield on top of the cooking pot.Once the pork belly turns golden brown and crispy, remove it from the cooking pot using a wire strainer and tongs. Allow it to rest for 10 minutes or until the pork is completely cool. Don’t forget to turn off the heat. Keep safe.
Once the pork belly is completely cool, heat up the cooking oil in the pot over high heat. When the oil is hot enough, gently add the pork belly and deep fry for a second time for 5 or more minutes, until it gets extra crispy on the outer parts, like a chicharon.
Remove the bagnet from the cooking pot, strain the excess oil, and place it on a plate lined with paper towels to absorb the excess oil.
Transfer the pork bagnet to a chopping board and slice them into serving pieces.
Serve crispy with a pair of your favorite dipping sauces. Enjoy!
Servings 6
- Amount Per Serving
- Calories 1342kcal
- % Daily Value *
- Total Fat 136.7g211%
- Saturated Fat 51.3g257%
- Cholesterol 167mg56%
- Sodium 1827mg77%
- Potassium 66mg2%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 0.8g
- Protein 22.7g46%
- Calcium 26 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.