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 is definitely a mouth-watering dish to try today! —Mr. Hugh's Kitchen
3 hours 12 minutes
In This Recipe
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!)