🥓 Bagnet

Meat · Main ingredient: Pork · ⏱ 100 min · Serves 5 · ~₱465 · Best for: Dinner, Lunch

Ingredients

• 1 kg Pork belly, whole slab
• 10 cloves 1 head garlic, smashed
• 2 pc Bay leaves
• 1 tbsp Whole peppercorns
• 2 tbsp Salt
• 1 tbsp Rock salt (for rubbing on skin)
• 2 cup Cooking oil for deep frying (enough to submerge the pork)

Instructions

1. In a large pot, combine pork belly, water, garlic, bay leaves, peppercorns, and salt. Bring to a boil, then simmer for 45-60 minutes until pork is tender.
2. Remove pork from the pot, pat dry thoroughly, and poke small holes in the skin with a fork or knife tip.
3. Let the pork cool completely, then refrigerate uncovered for several hours or overnight to dry out the skin.
4. Heat oil in a deep pot to 325°F (165°C) and fry the pork for the first round, about 10-15 minutes, until light golden but not fully crisp. Remove and let rest for 10-15 minutes.
5. Increase oil temperature to 375°F (190°C) for the second fry. Rub rock salt over the skin.
6. Fry the pork again for 8-10 minutes until the skin blisters, puffs up, and turns deep golden and very crispy.
7. Drain on a wire rack, then chop into serving pieces.
8. Serve with KBL or a vinegar-onion dipping sauce (sawsawan).

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.