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Easy Crispy Bagnet Recipe
Here is an easy crispy bagnet recipe that you should try.
What is Bagnet?
Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. Crispy Bagnet originated from the Ilocos region of the Philippines and is also known as “chicharon“.
It is seasoned with garlic, black peppercorns, bay leaves, and salt. The meat is first boiled and then allowed to dry overnight before frying.
The drying of the pork allows it to achieve its chicharon texture.
Bagnet can be eaten on its own or with white rice. It is traditionally dipped in sukang ilokos (vinegar). It could also be used as an ingredient for pinakbet.
Bagnet is almost similar to Lechon Kawali except that is it crispier.
There are several twists to Bagnet like bagnet sisig, binagoongang bagnet and bagnet kare-kare as examples.
Recipe for Crispy Bagnet:
Easy Crispy Bagnet Recipe
Course: MAIN COURSECuisine: FilipinoDifficulty: Easy4
servings30
minutes2
hours1984
kcal2
hours30
minutesBagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy.
Ingredients
1.5 kg pork belly (pork liempo), whole
1/2 head garlic
1 tsp peppercorns
2 tbsp salt
1 bay leaves
Cooking oil for frying
1/4 cup fish sauce (patis)
- Others:
Sukang Ilocos for serving
Tomatoes and red onions for garnish
Rice for serving
Directions
- In a large pot, pour enough water to cover the pork belly.
- Add in salt, peppercorns, garlic, bay leaves.
- Cover and bring to a boil, then lower heat to simmer for 45 minutes to 1 hour or until pork is tender.
- Remove the pork belly from the pot and place in a colander and let sit for a while so the liquid will drain.
- Prick the skin many times using a fork then dry with paper towels if necessary.
- Brush lightly with fish sauce (patis).
- Refrigerate for several hours.
- Cooking the Bagnet
- In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
- When the skin side is up, ladle cold water onto the skin.
- Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
- Chop Bagnet to serving pieces. Garnish with tomatoes and/or onions.
- Serve immediately with rice and Sukang Ilocos.
Nutrition Facts
4 servings per container
Serving Size517g
Calories1984
- Amount Per Serving% Daily Value *
- Total Fat
176.03g
271%
- Saturated Fat 35.839g 180%
- Trans Fat 30.026g
- Cholesterol 368mg 123%
- Sodium 5132mg 214%
- Amount Per Serving% Daily Value *
- Potassium 1217mg 35%
- Total Carbohydrate
2.29g
1%
- Dietary Fiber 0.1g 1%
- Sugars 0.73g
- Protein 95.23g 191%
- Vitamin A 2%
- Vitamin C 2%
- Calcium 12%
- Iron 38%
- Vitamin D 29%
- Vitamin E 130%
- Vitamin K 88%
- Thiamin 172%
- Riboflavin 126%
- Niacin 107%
- Vitamin B6 139%
- Vitamin B12 149%
- Folate 3%
- Pantothenic Acid 98%
- Phosphorus 113%
- Magnesium 38%
- Zinc 228%
- Selenium 293%
- Copper 57%
- Manganese 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other PORK recipes may be found HERE.
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Did you sliced it first before you boiled or after cooling? Ty
after cooling
Did you sliced it first before you boiled or after cooling?