Bagnet

Bagnet

  • Prepare: 20M
  • Cook: 1H
  • Total: 1H 20M
Bagnet

Bagnet

Diets

  • Gluten free

Ingredients

  • Meat

    • 2 lb Pork belly, whole
  • Produce

    • 6 cloves Garlic
    • 1 Red onion, medium
  • Baking & Spices

    • 1 tbsp Peppercorn, whole black
    • 1 1/2 tbsp Salt
  • Oils & Vinegars

    • 3 cups Cooking oil
  • Liquids

    • 4 cups Water
  • Time
  • Prepare: 20M
  • Cook: 1H
  • Total: 1H 20M

Found on

Description

A family Cooking Food Blog that features tried and tested Filipino and Asian Recipes for the home cook. It also features information on Culinary Arts, Diet and Weight Loss, and Healthy Foods.

Ingredients

  • 2 to 2½ lbs. whole pork belly
  • 1 medium red onion
  • 1 tablespoon whole black peppercorn
  • 1½ tablespoons salt
  • 6 cloves crushed garlic
  • 4 to 6 cups water
  • 3 cups cooking oil

Directions

  • Arrange the pork belly in a wide and deep cooking pot. Pour-in the water. Make sure that the pork belly is fully submerged in water. Let boil.
  • Once the water starts to boil, add the garlic, onion, 1 tablespoon salt, and whole black peppercorn. Simmer for 30 to 40 minutes.
  • Remove the boiled pork belly from the cooking pot and place in a plate. Let it cool to room temperature.
  • Rub the remaining ½ tablespoon of salt all over the boiled pork belly. Let is stay for 10 to 20 minutes.
  • Heat the cooking oil in a deep cooking pot. When the oil gets hot, gently put-in the pork belly and deep-fry in medium heat until the pork belly turns golden brown and the texture gets crispy. The oil will splatter during this process, so be careful. Make sure that you do not cover the cooking pot completely while deep frying. You can put a splatter guard on top of the cooking pot to control the oil.
  • Once the pork belly is golden brown and crispy, remove it from the cooking pot and arrange in a plate lined with paper towel. Turn the stove off and let the pork belly cool down to room temperature.
  • When the pork belly cools down, heat-up the oil on more time. Deep fry the same pork belly for the second time in medium heat for 5 to 10 minutes or until it gets extra crispy.
  • Remove from the cooking pot and place in a plate lined with paper towel. Let the towel absorb the excess oil.
  • Slice the pork bagnet into serving pieces and serve with bagoong monamon (also known as bugguong munamon) or even guinamos or bagoong Balayan. Note: you can squeeze lemon or calamansi on the bagoong to make it taste better.
  • Share and enjoy!

Nutrition

Nutrition Information Serving size: 6
  • Serves: 6
  • Prepare: 20 mins
  • Cook Time: 60 mins
  • TotalTime:
panlasangpinoy.com

panlasangpinoy.com

651 0
Title:

Bagnet Recipe - Panlasang Pinoy

Descrition:

Bagnet is a deep fried crispy pork belly dish that is similar to lechon kawali. It originated from Ilocos and is a favorite among Filipinos

Bagnet

  • Meat

    • 2 lb Pork belly, whole
  • Produce

    • 6 cloves Garlic
    • 1 Red onion, medium
  • Baking & Spices

    • 1 tbsp Peppercorn, whole black
    • 1 1/2 tbsp Salt
  • Oils & Vinegars

    • 3 cups Cooking oil
  • Liquids

    • 4 cups Water

The first person this recipe

panlasangpinoy.com

panlasangpinoy.com

651 0

Found on panlasangpinoy.com

Panlasang Pinoy

Bagnet Recipe - Panlasang Pinoy

Bagnet is a deep fried crispy pork belly dish that is similar to lechon kawali. It originated from Ilocos and is a favorite among Filipinos