The bagnet recipe that comes from the north of the Philippines (VIGAN) is truly delicious and unique. The first time I tried it, I thought that it will be just like the typical lechon kawali I've always had but then I realized that I was wrong. The bagnet is somewhat the same as the lechon kawali only it seemed to vary in taste and crispiness. It is truly an absolute delight. But of course, those with high blood pressure (like me, hehehe) or those sensitive to cholesterol better beware! You might not be able to resist this crispy and tasteful crispy fried pork belly!
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.
Submerged 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.
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