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.
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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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.