Fried Pork Belly

By: Mr. Hugh's Kitchen

Fried Pork Belly

By: Mr. Hugh's Kitchen

"Bagnet is an Ilocano delicacy similar to lechong kawali. It is made with pork belly stewed in a mixture of pork oil and water, then fried into crispy perfection. Bagnet came from the word “bagnetin” which means “to preserve”. They say that it was a staple dish for poor families because it can still be eaten for at a week without getting spoiled. Amazing, isn’t it? A dish that fed the poor before is now a high-end, must-try dish tourists want to try!"

NotesQuite easy, right? But please take note that the secret for a very good bagnet (fried pork belly) is frying it twice. Again, good, real food takes time. And we promise, you patience will be rewarded really well.
Bagnet (fried pork belly) can be eaten as it is with your favorite gravy, or you may mix it with other dishes. Try making bagnet (fried pork belly) today and impress your family and friends!

Click here for the recipe

Serves6

Preparation Time10 min

Cooking Time3 hr 2 min

Cooking MethodSkillet

Ingredients

1000 grams whole pork belly
water (As needed)
3 cups water (As needed)

Clean pork belly thoroughly. Set aside.
In a wok or deep cooking pot, heat water and oil. Put the pork belly into the wok and let it cook in boil for 3 hours. The pork fat's texture should be soft as jelly after 3 hours.
Remove from the wok and drain any excess water and oil. Prepare a separate wok for the second fry. Fill it with oil and bring it to a boil.
When the oil is super hot, carefully put the pork belly for the final deep fry. Fry this for only 1-2 minutes to avoid burning.
Remove the pork belly from the frying pot and remove the excess oil. Slice bagnet into smaller serving pieces. The skin will be super crispy on the outside and soooo tender on the inside! Serve with special sukang Iloco! (Or with your favorite gravy!)