Ilocos has been well known for various dishes, but nothing beats the good old Bagnet. We all know that we, Filipinos, love our deep fried pork and what better way to serve it than having it Ilocos style?
Because of its crunchy goodness, it has become a popular must-try dish specially with the right sauce to smother it in. With this easy recipe, you’ll know the ingredients and the Ilocanos way to heavenly goodness. Check the recipe here!
Ilocos Bagnet Ingredients:
- 1.5 kilo pork liempo (pork belly), whole
- 1/2 head garlic
- 1 tsp peppercorns
- 2 tbsp salt
- 1 bay leaves
- Cooking oil, for frying
- 1/4 cup patis (fish sauce)
- Rice, for serving
- Sukang Ilocos, for serving
- Tomatoes and red onions, for garnish
How To Cook Ilocos Bagnet:
- Cover the pork belly with water.
- Add in salt, peppercorns, garlic, bay leaves.
- Cover and bring to a boil.
- Lower heat to simmer for 45 minutes to 1 hour or until pork is tender.
- Remove from the pot and place in a colander, let sit for a while until the liquid drains.
- Using a fork, prick the skin many times. Dry with paper towels if necessary.
- Brush lightly with patis.
- Keep refrigerated for several hours.
- In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
- When the skin side is up, laddle cold water onto the skin.
- Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
- Chop Bagnet to serving pieces and serve immediately with rice, Sukang Ilocos and garnish tomatoes and onions.
Image Credit: foodiestation.blogspot.com