Originated from Ilocos. Pork belly boiled and deep fried until crispy and seasoned with garlic, black peppercorns, bay leaves, and salt.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
- 2 kilo pork liempo (pork belly), whole cut
- ½ head garlic
- 1 tsp peppercorns
- 2 tbsp salt
- 1 bay leaves
- Cooking oil enough to cover pork belly
1.Wash pork belly and place in a pot. Add enough water to cover the pork belly.
2.Add in salt, peppercorns, garlic, and bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises.
3.Remove from the pot and place in a colander and let sit for a while to drain the liquid. Dry with paper towels if necessary. Keep refrigerated for several hours.
4.In a large wok, heat enough cooking oil and deep fry pork belly at low heat for 30-45 mins.
5.Remove pork belly from the wok and drain oil using a colander or paper towlels. Allow to cool completely.
6.Reheat the same oil over moderate heat and deep fry the pork belly once more for 10-15 mins or until golden brown, crisp, and blisters appear on the skin. Drain on paper towels.
7.Chop bagnet into serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.