Bagnet Recipe

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Wash pork belly, cut into large chunks and place in a large pot.
2. Add enough water to cover the pork belly.
3. Add in salt, peppercorns, garlic, bay leaves.
4. 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.
5. 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.
6. 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.
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 to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.

Source: Gutom Na