Bagnet is an Ilocano delicacy similar to lechon kawali but is distinguished by a multi-step cooking process that results in an exceptionally crispy, crackling pork skin while the meat remains tender. The process involves boiling, air-drying, and a two-stage deep-frying method. This dish is a labor of love and a true testament to the culinary traditions of Ilocos.
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Ingredients
Main Ingredients
Pork belly (liempo), in a single, thick slab1lb
Salt1tbsp
Water4cup
Whole black peppercorns1tbsp
Garlic cloves4clove
Onion1
Bay leaves (optional)2
Cooking oil for deep-frying2cup
Nutrition (per serving)
Calories
403.3kcal (20.17%)
Protein
10.3g (20.66%)
Carbs
0.2g (0.06%)
Sugars
0.0g
Healthy Fat
25.0g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
How to make Bagnet
Boiling (First Cook)
- Step 1
In a large pot, place the slab of pork belly and add enough water to fully submerge the meat.
- Step 2
Add the salt, peppercorns, garlic, onions, and bay leaves to the pot.
- Step 3
Bring the water to a boil, then reduce the heat to a simmer. Cook the pork for about 30 minutes to 1.5 hours, or until it is tender. The goal is to cook the meat without making it too soft that it falls apart.
- Step 4
Remove the pork from the pot and drain it completely.
Air-Drying and Dehydration
- Step 1
Place the boiled pork belly on a wire rack or colander. The skin must be completely dry before frying.
- Step 2
Allow the pork to cool down to room temperature. For best results, you can place it in the refrigerator overnight to thoroughly air-dry and harden the skin. This step is what helps the skin 'pop' during frying.
Deep-Frying (The Two-Stage Fry)
- Step 1
Heat a generous amount of cooking oil in a deep pot or wok over medium heat. When the oil is hot, carefully place the pork belly into the pot, skin-side down. Fry until the skin turns golden brown and starts to blister.
- Step 2
Remove the pork from the oil and let it cool completely. This resting period allows the heat to redistribute and the skin to fully dehydrate.
- Step 3
Once the pork is completely cool, heat the same oil to a very high temperature. Carefully return the pork to the hot oil. Fry for only a few minutes, or until the skin is blistered and golden.
- Step 4
Remove the bagnet from the oil and let it rest on a paper towel to absorb the excess oil.
Nutrition (per serving)
Nutrition (per serving)
Calories
403.3kcal (20.17%)
Protein
10.3g (20.66%)
Carbs
0.2g (0.06%)
Sugars
0.0g
Healthy Fat
25.0g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the pork skin is completely dry before frying to achieve maximum crispiness.
Refrigerating the pork overnight helps harden the skin, making it easier to achieve the desired texture.
Use a deep pot or wok to avoid oil splatters during frying.
Pair the bagnet with sukang Iloko or bagoong monamon for an authentic Ilocano experience.
FAQS
Why is air-drying important for bagnet?
Air-drying ensures the pork skin is completely dry, which is crucial for achieving the crispy, crackling texture during frying.
Can I skip the overnight refrigeration step?
While you can skip it, refrigerating overnight helps harden the skin and improves the crispiness during frying.
What dipping sauces pair well with bagnet?
Bagnet is traditionally served with sukang Iloko (Ilocano vinegar) or bagoong monamon (fermented anchovy sauce).
How do I prevent oil splatters during frying?
Use a deep pot or wok and ensure the pork is completely dry before frying to minimize oil splatters.
Can I use other cuts of pork for bagnet?
Pork belly is preferred for its balance of meat and fat, but other cuts with similar characteristics can be used.
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Genesis Gaerlan
(@genesis111685)
A government employee, an aspiring food blogger and a certified food lover. Come and help me share some delicious dishes that are underrated yet must be celebrated. A government employee, an aspiring food blogger and a certified food lover. Come and help me share some delicious dishes that are underrated yet must...
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