Authentic Filipino Meat Recipes

 

Bagnet Recipe

(Ilocano Chicharon Baboy)

 

Bagnet Recipe also known as Chicharon Baboy Photo

Bagnet (Ilocano Chicharon Baboy) Ingredients:

1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water

Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:

In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.

Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.

Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.

Cooking Tip:

To avoid mess as well as burns, cook in a low cooking area.

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Comments (30)

bagnet
now i know what to cook for my ilocano boyfriend!!!!..... it will be a nice surprise pag dating nya galing US!!!.... thanks for the info
#30 - becky - 03/03/2013 - 02:56
Bagnet recipe
Ruth's comment is true. i come from Batac City where sistsaron or pak pak is famous for. It is called pak pak when the head is the one that is cooked as sitsaron. Agood sitsaron should be full of blister(nabukar in ilocano) and it should be light. You can skip first frying by using the turbo/oven.
#29 - ruth.rubio@rogers.com - 07/09/2012 - 09:44
chief cook
basta ilokano...da best sa bagnet...
#28 - jayvee florentino - 06/05/2012 - 13:02
Try it on Via Mare restaurant. :) Bagnet with vegetable
#27 - Bluestan - 03/15/2012 - 01:08
bagnet restaurant
Bagnet restaurant is located here in estrella makati and in Leon guinto st. ;-)
#26 - jenifer gonzales - 12/27/2011 - 22:27
bagnet
saan po meron bagnet dito sa manila? any restaurant u know that serves bagnet?

thanks
#25 - MARLS - 12/15/2011 - 21:01
bagnet
mas masarap po ang bagnet ng bangued,abra d best tlga n ung abrasbest longanisa try nio po pag kau ay magawi s ilocos....
#24 - marie - 10/14/2011 - 04:21
BAgnet
i will try this! thanks for sharing it with us :)
#23 - Sweetie - 09/14/2011 - 19:47
bagnet
naimas bagnet
#22 - Joanne Mae - 09/04/2011 - 20:37
Sarap talaga ng bagnet sa ilocos sur
#21 - andrew - 07/16/2011 - 04:31
:-D:-D:-D:-D
ang sarap naman nang bagnet.....
#20 - micah amper - 06/19/2011 - 15:21
hay ang sarap nman sna meron nyan dito sa US
#19 - imee - 05/26/2011 - 16:54
:-O hahaha mamatay kau sa sarap whahhhhhh
#18 - wilfredo ausan, jr - 05/14/2011 - 05:15
sarap
i remember may seminar kmi sa ilocandian hotel,then paguwi namin bumili ako ng maraming bagnet,si pa kmi nakakakrating ng pampangga ubos na sa sobrang sarap....
#17 - merricel - 04/16/2011 - 09:52
tnx
wowowow makapalagip dagitoy nga masidsida jay pinas salamat kadagitoy nga recipe
#16 - dolly apostol - 04/14/2011 - 21:43
bagnet
:-)
Am 70 years old and still enjoy cooking bagnet. Manaman na..mngan ta mu !
#15 - Ador A. - 04/03/2011 - 17:51
Bagnet Recipe-Filipino-Ilocano Chicharon Baboy
Bagnet jaz lyk a magnet, it magnetizes u 2 eat sum mor he!he!
#14 - jumbo flat - 03/13/2011 - 04:28
Bagnet
actually it is called bagnet when you submerged it only once in boiling oil. It is called bagnet when the meat is still not quite done. The final product is called sitsaron or pakpak in Ilocos where it originated.
#13 - Ruth - 02/22/2011 - 12:09
:-)sarap yan...panglaok ti pnkbet....tgl n akong d nka tikim yan....
#12 - jacklyne hidalgo - 02/13/2011 - 22:29
ganun pala yun. salamat. :-P
#11 - magie - 01/15/2011 - 08:47
Bagnet

At last , I saw how to do bagnet. It's been years of asking but it seems to be a secret

Dios ti agngina kenka nga nangipost. Now I have another master recipe to serve.

Merry Christmas!!
#10 - Babette Padilla - 12/19/2010 - 11:34
mr.
i tried several techniques of cooking chitcharon but it didnt work maybe this one will... cross my fingers!!!! Thanks for sharing this
#9 - lito - 12/01/2010 - 20:42
:-O naku poooo!!!!! it makes you dye young, masarap naman!!!!
#8 - lani - 10/17/2010 - 08:20
Another Version of Chicharon Baboy (Skin Only)
Below is a recipe of Chicharon Baboy (Skin Only) from a Filipino in Manila for further reference.

Chicharon Ingredients:

1/2 kilo skin of pork; cut into 1 x 2 inches
1 liter cooking oil
Salt to taste
Vinegar

Chicharon Cooking Instructions:

Bring pork skin to a boil until tender. Place in a container filled with cooking oil for a week. Remove from the container, then let it completely dry under the sun. Deep fry in hot cooking oil until bubbles pops up from the skin. Remove from oil, then sprinkle with salt to taste. Serve the sitsaron with vinegar.

link reference:

http://www.filipinofoodrecipes.org/meat/chicharon-recipe.html
#7 - MyFilipinoRecipes - 07/22/2010 - 22:26
i always want to learn how to cook chicharoon baboy, i am a chinese from Malaysia who loke to eat filipino food, Maraming Selamat po...
#6 - chua min ming - 07/09/2010 - 21:50

Thank you for sharing this recipe for pork... i have been wanting to know how to make it for a while now ...thank you for sharing. GodBless.
#5 - cora browning - 07/03/2010 - 15:10
I'm glad I found this website. The best there is. The filipino recipes are scrumptious.
#4 - Leah Litsinger - 04/23/2010 - 11:22
sarap
naku po...kakamatay nman nyan!!!!:-O
#3 - joepok - 01/19/2010 - 05:50
Bagnet
ang sarap talaga ng bawal ;-)
#2 - anny - 01/16/2010 - 02:56
Bagnet
Sarap!!!!!!:)
#1 - Belle - 12/04/2009 - 01:38
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