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:
- Wash pork belly slab and drain.
- In a pot large enough to contain the pork, add water enough to cover the pork belly.
- Add in salt, peppercorns, garlic, bay leaves, and pork cubes.
- Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is fork tender.
- 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.
- 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.
- Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
- 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.
- Chop bagnet and serve
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BAGNET
- 2 kilo pork liempo (pork belly), whole cut
- 1/2 head garlic
- 1 tsp. peppercorns
- 2 tbsp salt
- 1 bay leaves
- cooking oil for frying
Cooking Instructions:
- Wash pork belly, cut into large chunks and place in a large pot.
- Add enough water to cover the pork belly.
- Add in salt, peppercorns, garlic, bay leaves.
- Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is tender. Remove all scum that rises.
- Remove
from the pot and place in a colander and let sit for a while so the
liquid will drain. Prick the skin many times using fork then Dry with
paper towels if necessary. Keep refrigerated for several hours.
- In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
- Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
- 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.
- Chop bagnet to serving pieces and
serve immediately with a selection of sukang Iloko or tomatoes and
onions with bagoong isda dip.
Cooking tips:
1. To make sure the boiled pork is completely dry, pat with paper towels before frying.
2. The
oil should be very hot when you put the pork in. Use long tongs so
you?re not too near the pan because the oil will splatter. Have a cover
for the pan ready and cover the pan immediately to protect yourself from
the oil.
Bagnet
1 large pork pata, cleaned garlic
pepper
water to cover the pot
salt and pepper to taste
1 Simmer the pata in a deep pan with the seasonings for 30 to 45 minutes, until tender but not too soft.
2 Drain well and pat until completely dry. (Prefer the skin to come out more crisp? Dry the pork under the sun for an hour or two.) Freeze.
3 Place on the wire rack of the turbo broiler and bake at the highest temperature setting for 15 minutes. Then lower the heat to 350 degrees and continue cooking for another 15 to 20 minutes. The skin will be almost like chicharon but without the deep-frying.
4 Serve with your favorite dipping sauce.
source: yummy.ph
