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Home » Recipes » Main Dish Recipes » Bagnet Recipe

Bagnet Recipe

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Bagnet is a deep fried crispy pork belly dish that is similar to lechon kawali. It originated from Ilocos and is considered to be a top favorite among Filipinos. This is best served bagoong monamon. it is a dip made of fermented anchovies.

Bagnet Recipe-2

I like my bagnet to be as crispy as possible. Double frying is the method that we are using to make it happen. The pork belly is first boiled until tender then deep fried twice to attain the extra crispy texture. I also rub a some salt all over the pork before frying it to add some flavor.

While deep frying sounds easy enough for anyone to do, I want to remind you to take extra precaution. Hot oil splatters when combined with liquid. Since the pork belly is not totally dry when fried, the oil can react quickly and go crazy. Make sure that you use long tongs to handle the pork and cover the cooking pot with a splatter screen to control the oil.

I love to have bagnet with boiled okra and eggplant dipped in bagoong monamon . Sometimes, bagoong monamon is not always available in all locations. I seldom see it sold in the Filipino stores here in Chicago, so I use bagoong Balayan most of the time as an alternative. I simply add some lemon juice to make the bagoong taste better. There are also times when I have this with my yummy version of lechon sauce.

Bagnet

You can also use bagnet as an ingredient for pakbet.

Try this simple Bagnet Recipe. Let me know what you think.

Print Pin
5 from 1 vote

Bagnet Recipe

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Vanjo Merano

Ingredients

  • 2 to 2 1/2 lbs. whole pork belly
  • 1 medium red onion
  • 1 tablespoon whole black peppercorn
  • 1 1/2 tablespoons salt
  • 6 cloves crushed garlic
  • 4 to 6 cups water
  • 3 cups cooking oil

Instructions

  • Arrange the pork belly in a wide and deep cooking pot. Pour-in the water. Make sure that the pork belly is fully submerged in water. Let boil.
  • Once the water starts to boil, add the garlic, onion, 1 tablespoon salt, and whole black peppercorn. Simmer for 30 to 40 minutes.
  • Remove the boiled pork belly from the cooking pot and place in a plate. Let it cool to room temperature.
  • Rub the remaining 1/2 tablespoon of salt all over the boiled pork belly. Let is stay for 10 to 20 minutes.
  • Heat the cooking oil in a deep cooking pot. When the oil gets hot, gently put-in the pork belly and deep-fry in medium heat until the pork belly turns golden brown and the texture gets crispy. The oil will splatter during this process, so be careful. Make sure that you do not cover the cooking pot completely while deep frying. You can put a splatter guard on top of the cooking pot to control the oil.
  • Once the pork belly is golden brown and crispy, remove it from the cooking pot and arrange in a plate lined with paper towel. Turn the stove off and let the pork belly cool down to room temperature.
  • When the pork belly cools down, heat-up the oil on more time. Deep fry the same pork belly for the second time in medium heat for 5 to 10 minutes or until it gets extra crispy.
  • Remove from the cooking pot and place in a plate lined with paper towel. Let the towel absorb the excess oil.
  • Slice the pork bagnet into serving pieces and serve with bagoong monamon (also known as bugguong munamon) or even guinamos or bagoong Balayan. Note: you can squeeze lemon or calamansi on the bagoong to make it taste better.
  • Share and enjoy!

Nutrition

Serving: 6g

Related Recipes:

  • Binagoongan Bagnet with Talong
    Binagoongan Bagnet with Talong
  • Crispy Bagnet
    Crispy Bagnet
  • Bagnet Pancit Canton
    Bagnet Pancit Canton
  • Leche Flan Recipe
    Leche Flan Recipe
  • Adobong Kangkong Recipe
    Adobong Kangkong Recipe
  • Ginisang Labanos Recipe
    Ginisang Labanos Recipe

Reader Interactions

Comments

  1. REYM says

    August 27, 2018 at 11:50 pm

    This is not Bagnet. This is lechon kawali Iloco style.
    Bagnet is cooked with out salt pepper etc. Its just plain pork belly. Boiled for 3 hours in oil and water. Then dried and then deep fried.

    Reply
    • Vanjo Merano says

      August 29, 2018 at 7:57 am

      You must be referring to this version. Here is the link. Check out this recipe and watch the video. Let me know if this is what you are talking about.

      Please understand that there are different versions of every Filipino recipe here in this blog.

      Reply
  2. Nico De Vera says

    April 25, 2017 at 5:58 am

    5 stars
    Love the taste of it… Grabe!! Ang sarap… Thanks!

    Reply
  3. Marie says

    November 10, 2016 at 1:03 am

    Can you also bake or roast the pork instead of frying? I know that might be unconventional, but more healthy .

    Reply
    • Vanjo Merano says

      November 10, 2016 at 8:03 am

      Hi Marie, thanks for the message. I don’t think that either baked or roast pork are healthy 🙂 , but I have some recipes for you. Oven Roasted Pork Belly is my first recommendation. You might also be interested in Lechon pork belly.

      Reply
  4. chinablue says

    November 9, 2016 at 7:10 pm

    that looks so deliciuous and i’d like to pair it with beer..cheers!

    Reply
    • Vanjo Merano says

      November 10, 2016 at 8:04 am

      Cheers!

      Reply
  5. Chris says

    August 10, 2016 at 7:13 pm

    Simple yet it does work all the time. Thanks!

    Reply
    • Vanjo Merano says

      August 10, 2016 at 8:59 pm

      You are welcome, Chris.

      Reply
  6. dan says

    June 11, 2016 at 10:19 pm

    luv to cook!

    Reply
  7. HolyDIver says

    July 29, 2015 at 2:27 am

    Very Nice!

    Reply

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