Bagnet

The Bagnet, known locally chicaron name, is one of the famous food of the Philippines located in the Ilocos.  It is usually dip vinegar, anchovies and garlic.

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

Procedure:

1. Wash pork belly, cut into large chunks and place in a large pot.Add enough water to cover the pork belly.
2. Add in salt, peppercorns, garlic, 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 so the liquid will drain. Prick the skin many times using the tines of a fork then Dry with paper towels if necessary. Keep refrigerated for several hours.
4. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes.
5. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
6. 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.
7. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip