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.
2 lbs pork belly; cut in chunks about 2-3 inches thick.
1 head garlic; crushed
1 tablespoon whole peppercorn
2 bay leaves
2 tablespoons salt
1 liter cooking oil
Bagnet Cooking Instructions
In a stockpot, add water to cover the pork belly.
Add garlic, peppercorn, salt, and bay leaves.
Boil until pork becomes tender.
Remove pork from the pot and place it in a wire rack to drain all the liquid.
Keep refrigerated for at least 4 hours.
Pat dry with paper towel, making it sure that the pork is completely dry before you deep-fry in hot cooking oil.
Submerged pork in hot cooking oil until skin pops up with bubbles.
Let cool and submerged pork again in hot cooking oil for more skin bubbles to pop up.
To avoid mess as well as burns, cook in a low cooking area.