📝 About This Recipe
Hailing from the province of Ilocos in the northern Philippines, Bagnet is the holy grail of crispy pork. Unlike standard Lechon Kawali, authentic Bagnet undergoes a unique double-frying process and a long air-drying period to achieve its signature 'shattered glass' skin and incredibly tender meat. It is a labor of love that rewards you with a rich, savory experience that is quintessentially Filipino.
🥗 Ingredients
The Pork and Aromatics
- 1.5 kg Pork Belly (Liempo slab) (whole slab, skin-on and high quality)
- 1 head Garlic (crushed)
- 2 tablespoons Whole Black Peppercorns (slightly crushed)
- 4-5 pieces Dried Bay Leaves
- 3 tablespoons Rock Salt (for the boiling liquid)
- 8-10 cups Water (enough to fully submerge the pork)
For Frying
- 1.5 liters Vegetable Oil (for deep frying; use a high smoke point oil)
- 1/4 cup Cold Water (to be used for the 'shocking' technique)
Traditional KBL Dipping Sauce
- 3 pieces Kamatis (Tomatoes) (diced)
- 1 medium Sibuyas (Red Onion) (minced)
- 4 tablespoons Bagoong Monamon (Fermented Anchovies) (the authentic Ilocano fish sauce)
- 3 tablespoons Calamansi Juice (or white vinegar if unavailable)
- 2-3 pieces Bird's Eye Chili (Siling Labuyo) (chopped)
👨🍳 Instructions
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1
Place the pork belly slab in a large heavy-bottomed pot. Add the water, garlic, peppercorns, bay leaves, and rock salt.
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2
Bring the water to a boil, then lower the heat to a simmer. Cook for 45-60 minutes until the meat is tender but not falling apart. Use a fork to check; it should pierce the meat with little resistance.
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3
Remove the pork from the pot and pat it extremely dry with paper towels. This is a crucial step for achieving maximum crispiness.
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4
Prick the skin all over with a fork or a meat tenderizer tool. Make hundreds of tiny holes, but be careful not to pierce through to the meat. This allows the fat to render out effectively.
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5
Place the pork on a wire rack and let it air dry for at least 4-6 hours, or ideally overnight in the refrigerator uncovered. The skin should feel like parchment paper before frying.
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6
First Fry: In a large wok or deep fryer, heat the oil to 300°F (150°C). Carefully lower the pork slab into the oil.
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7
Fry the pork for about 20-30 minutes on low heat. This step 'confits' the pork, rendering out the fat and toughening the skin for the final blast of heat. Remove and let rest for 15 minutes.
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8
Second Fry: Increase the oil temperature to 375°F (190°C). This is where the magic happens.
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9
Carefully place the pork back in. The skin will immediately start to blister and puff up. Fry for 5-10 minutes until the skin is golden brown and 'crackling'.
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10
Optional Ilocano Technique: Carefully splash a few drops of cold water into the hot oil (stand back!) to create a steam burst that helps the skin puff even more.
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11
Remove the Bagnet from the oil and drain on a wire rack. Let it rest for at least 10 minutes before slicing to keep the juices inside.
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12
While the meat rests, combine the diced tomatoes, onions, bagoong monamon, calamansi, and chilies in a bowl to create the KBL sauce.
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13
Chop the Bagnet into bite-sized chunks using a heavy cleaver. You should hear a distinct 'crunch' with every cut.
💡 Chef's Tips
Always use a wire rack for drying and cooling; placing the fried pork directly on a flat plate will trap steam and make the bottom soggy. If you are short on time, use a hair dryer on the cool setting to speed up the skin-drying process after boiling. Do not crowd the pot during frying; if making multiple slabs, fry them one at a time to maintain oil temperature. Save the leftover frying oil—it is infused with pork flavor and is excellent for sautéing vegetables or making fried rice.
🍽️ Serving Suggestions
Serve hot with a side of steaming white jasmine rice. Pair with 'Pinakbet,' a traditional Ilocano vegetable stew that cuts through the richness of the pork. Provide a side of spicy vinegar (Sukang Iloko) for those who prefer a sharp acidic contrast. Enjoy with a cold San Miguel beer or a crisp glass of iced tea to balance the savory fats.