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+ servings

Crispy Bagnet Recipe

Crispy pork belly cooked using the oil bath method.
Prep Time10 mins
Cook Time1 hr
Course: Main Course
Cuisine: Filipino
Keyword: crackling, lechon kawali, pork crackling
Servings: 5 people
Calories: 3807kcal
Author: Vanjo Merano


  • 3 lbs. pork belly
  • 2 tablespoons white vinegar
  • 2 tablespoons salt
  • 2 bunches lemongrass
  • 1 tablespoon whole peppercorn
  • 1 onion
  • 8 cups water
  • 6 cloves garlic
  • 3 laurel leaves
  • 6 cups cooking oil


  • Preheat oven to 175F.
  • Pour water into a pressure cooker. Add lemongrass, salt, whole peppercorn, and onion. Let boil.
  • Add pork belly. Boil for 3 minutes. Cover the pressure cooker. Cook for 15 minutes.
  • Let the pressure out completely Put the pork belly on a clean plate and let it cool-down for 10 minutes. Season the meat part with salt and ground black pepper. Turn it upside down and season the skin part with salt.
  • Wrap the sides of the pork with an aluminum foil and then rub vinegar on the skin part.
  • Bake it for 2 ½ hours to dehydrate the skin.
  • Remove the pork from the oven. Set aside.
  • Heat oil in a wide wok. Once the oil gets hot, add garlic and laurel leaves. Cook until the garlic floats. Remove the garlic and leaves afterwards using a strainer.
  • Arrange a slab of pork belly over a skimmer. Pour hot oil over it using a ladle. Do this step until a crackling texture is formed on the skin. Perform the same steps until all the pork are done.
  • Arrange on a serving plate. Serve with your favorite dipping sauce. Share and enjoy!



Calories: 3807kcal | Carbohydrates: 5g | Protein: 26g | Fat: 413g | Saturated Fat: 72g | Polyunsaturated Fat: 91g | Monounsaturated Fat: 237g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 2899mg | Potassium: 581mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg