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Bagnet
A classic Ilocano dish featuring incredibly crispy pork belly, a testament to the region's culinary prowess.
⏱️ 60 minutes • 👥 Serves 6 • 📊 Medium • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐1 kg, cut into 2-inch cubes Pork belly
☐2 tbsp Salt
☐1 tbsp, coarsely crushed Black peppercorns
☐4 cloves, crushed Garlic
☐2 cups Cooking oil
How to luto (Cooking Steps)
1. In a bowl, combine the pork belly cubes with salt, peppercorns, and crushed garlic. Make sure the pork is evenly coated, ha? Marinate for at least 30 minutes, or overnight if you're feeling extra fancy, darling.
2. In a large pot or wok, heat the cooking oil over medium-high heat. Once hot, carefully add the marinated pork belly cubes, making sure not to overcrowd the pot. Fry in batches if needed, okay?
3. Fry the pork belly until golden brown and crispy, about 15-20 minutes per batch. You'll know it's perfect when you hear that *crackle* sound, super satisfying! Don't rush it, ha? Patience is key to achieving ultimate crispiness.
4. Remove the crispy pork belly from the pot and place it on a wire rack to drain excess oil. Let it cool slightly before serving. Ang ganda ng kulay, di ba?
Tips
For extra crispy bagnet, you can double-fry it! Just fry it once, let it cool, then fry it again until super duper crunchy. Para sosyal, di ba? And make sure your oil is hot enough before adding the pork, or else it will just become soggy. Ay naku!
Luto Time: 60 mins
Serves: 6
Medium

Bagnet

A classic Ilocano dish featuring incredibly crispy pork belly, a testament to the region's culinary prowess.

Crafted By: Ulam Today

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How to Cookhow to luto
1In a bowl, combine the pork belly cubes with salt, peppercorns, and crushed garlic. Make sure the pork is evenly coated, ha? Marinate for at least 30 minutes, or overnight if you're feeling extra fancy, darling.
2In a large pot or wok, heat the cooking oil over medium-high heat. Once hot, carefully add the marinated pork belly cubes, making sure not to overcrowd the pot. Fry in batches if needed, okay?
3Fry the pork belly until golden brown and crispy, about 15-20 minutes per batch. You'll know it's perfect when you hear that *crackle* sound, super satisfying! Don't rush it, ha? Patience is key to achieving ultimate crispiness.
4Remove the crispy pork belly from the pot and place it on a wire rack to drain excess oil. Let it cool slightly before serving. Ang ganda ng kulay, di ba?
Tipstips

For extra crispy bagnet, you can double-fry it! Just fry it once, let it cool, then fry it again until super duper crunchy. Para sosyal, di ba? And make sure your oil is hot enough before adding the pork, or else it will just become soggy. Ay naku!