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Bagnet is a popular pork chicharon from Ilocos regions of Philippines. Ilocanos loved to put this in their pakbet or eat it with vinegar and garlic as a dipping sauce. Personally I like this dish of course in moderation.Will you try to cook this? Let me know.:-)
Ingredients:
1/2 kilo pork belly
1/2 litre water
Salt to taste
oil for deep frying
Procedure:
1. Hang the pork belly to dry then cut to your desired size.In a pot boil the pork with water and salt for 15 minutes over medium heat, then remove the pork and deep fry until brownish then remove from oil and sprinkle with water, then put back in oil and continue frying until golden brown.
2. Remove and let cool then serve.
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Spicy vinegar coming up! :)
ReplyDeleteThanks for dropping by @ bunso
Delete@Mely: You are more than welcome :). Always my pleasure to drop by here. My day would not be complete if I don't get to see your yummy recipes! :)
ReplyDeleteI now consult your blog whenever I think of a dish I want to do :-) thanks a lot!
ReplyDeleteThanks Miss Joy for your comment, God Bless.
DeletePinabutok ang tawag nito sa amin. Madarap pero makahighblood. Moderation lang. Thanks Ms. Mely for youre wonderful blog.
ReplyDeletegaano po ktagal po sasabit yung pork belly?
ReplyDeleteit depends gaano ka init ang araw, kung katamtaman lang around 2 hours.
ReplyDeleteI will try this marahil kaya d ko makuha ang crispiness kc d ko ini-hang muna try try I love this recipe really so yummy pampabata nga lang
ReplyDeleteI love pork and of course I wanna make some bagnet at home. Thank you for sharing this recipe.
ReplyDeleteWhy do you sprinkle it with water before the second frying? Doesn't that just make the fat spatter? Thanks!
ReplyDelete