(Ilocano Chicharon Baboy)
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.
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ang sarap naman nang bagnet.....
Am 70 years old and still enjoy cooking bagnet. Manaman na..mngan ta mu !
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.
1/2 kilo skin of pork; cut into 1 x 2 inches
1 liter cooking oil
Salt to taste
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.
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.