Bagnet - Filipino Crispy Pork Belly

Ingredients

Pork belly

1 kg

Garlic

6 cloves, minced

Salt

1 tablespoon

Pepper

1/2 tablespoon

Cooking oil

enough to deep fry the pork belly

Water

enough to cover the pork belly when boiling

Instructions

1. 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.
2. Remove the pork belly from the pot and let it cool. Once cooled, pat it dry thoroughly with paper towels.
3. In a bowl, combine the minced garlic, salt, and pepper. Rub this aromatic mixture all over the pork belly, ensuring an even coat.
4. Heat the cooking oil in a deep fryer or large pot to 350°F (175°C).
5. 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.
6. Remove the bagnet from the oil and let it drain on a wire rack or paper towels to remove excess oil.
7. Slice the bagnet into serving pieces and serve hot with steamed rice and your preferred dipping sauce.