BAGNET

BAGNET

• 1 kilo pork belly slab
• 15 cloves garlic, crashed
• 1 tsp. peppercorns
• 2 tbsp salt
• 2-3 bay leaves
• 1 Pork Cube
• Water for boiling 
• cooking oil for frying

Cooking Instructions:

1. Wash pork belly slab and drain.
2. In a pot large enough to contain the pork, add water enough to cover the pork belly.
3. Add in salt, peppercorns, garlic, bay leaves, and pork cubes.
4. Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is fork tender.
5. Drain pork and pat dry.  Prick the skin many times using fork then. Refrigerate overnight or at least 12 hours or you can just air dry it.
6. In a large frying pan, heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
7. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
8. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
9. Chop bagnet and serve

 
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