Teresa's Recipes
Bagnet - Filipino Crispy Pork Belly
Experience a taste of the Philippines with Bagnet, a beloved dish from the Ilocos region. This sumptuous delight features pork belly that's simmered to tenderness, rubbed with aromatic spices, and deep-fried to achieve a glorious crispness. Its intoxicating aroma and mouth-watering flavors make it a perfect centerpiece for any gathering.
Ingredients
- 1 kg Pork belly
- 6 cloves, minced Garlic
- 1 tablespoon Salt
- 1/2 tablespoon Pepper
- Enough to deep fry the pork belly Cooking oil
- Enough to cover the pork belly when boiling Water
Dietary Notes
- Servings: 4-5
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 800
- Fat: 55g
- Carbs: 0g
- Protein: 75g
- Sodium: 950mg
- Sugar: 0g
Instructions
- In a large pot, bring water to a rolling boil. Add the pork belly and simmer for about 1 hour, or until the pork belly is tender.
- Remove the pork belly from the pot and let it cool. Once cooled, pat it dry thoroughly with paper towels.
- In a bowl, combine the minced garlic, salt, and pepper. Rub this aromatic mixture all over the pork belly, ensuring an even coat.
- Heat the cooking oil in a deep fryer or large pot to 350°F (175°C).
- Carefully lower the pork belly into the hot oil. Fry for about 10-15 minutes or until the pork belly turns a beautiful golden brown and achieves a crispy exterior.
- Remove the bagnet from the oil and let it drain on a wire rack or paper towels to remove excess oil.
- Slice the bagnet into serving pieces and serve hot with steamed rice and your preferred dipping sauce.
Tips
- For an authentic Filipino experience, serve your Bagnet with a side of pickled papaya (Atchara) and a dipping sauce of vinegar, soy sauce, and chopped onions and chili.
- Ensure your pork is thoroughly dry before frying to achieve maximum crispiness.
- Use a deep pot for frying to avoid oil splatter.