Bagnet is the Ilocano version of Lechon Kawali, also known as Filipino-Ilocano Chicharon Baboy. It is a deep fried pork's meat, usually from large chunks of pork leimpo, belly or pork sides. The pork is first boiled and then deep fried in hot cooking oil. When cooking this sinful yummy dish, be very careful enough not to get burned as there will be a lot of hot oil splashing.
- 1 kilo pork belly; cut into desired pieces
- 1 liter cooking oil
- 1/2 liter water
- Salt to taste
Bagnet Cooking Instructions
- Dry pork meat under the sun for at least 1-2 hours to dehydrate. Slice to desired sizes and set aside.
- In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender.
- Submerged pork in hot cooking oil until skin pops up with bubbles. Let cool and you can repeat this process for more skin bubbles to pop up.
- To avoid mess as well as burns, cook in a low cooking area.