Bagnet is a Filipino dish made out of pork belly deep fried till its really crispy served with a bagoong monamon / fermented anchovy dip.


Filipinos love deep fried crispy pork with its skin on like crispy pata, lechon kawali and chicharon, this dish is no different as it uses the same concept of deep frying.  These dishes might look the same but there are some subtle difference between them and usually it is the part of the meat used and the sauce that comes with it. Crispy pata uses pork leg and vinegar as a dip, chicharon uses pork skin and vinegar dip as well, lechon kawali uses pork belly cut into bite size pieces and it comes with a sweet liver gravy and bagnet uses pork belly which is usually served in large chunks with a bagoong monamon (fermented anchovies) dip.

Bagnet Wide 2

These subtle differences not just exist in this dish but with other Filipino dishes as well due to the fact that the whole country is divided into 1704 islands definitely each areas will have evolved their own unique cuisines.

A simple dish from the wonderful province of Vigan, it barely have any ingredients at all but certainly loved by many.

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Bagnet 3


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45 mins
  • Category: Main Course
  • Cuisine: Filipino


Bagnet is a Filipino dish made out of pork belly deep fried till its really crispy served with a bagoong monamon / fermented anchovy dip.


  • 1 kg pork belly, whole
  • 1 whole garlic, pounded
  • 1 tsp freshly ground black pepper
  • salt
  • 4 pcs bay leaves
  • 1 tbsp baking powder
  • bagoong monamon
  • lemon wedges
  • oil


  1. Place pork belly in a pot and pour enough water just to cover the meat. Add in salt, ground black pepper, garlic, bay leaves and baking powder. Bring it to a boil, remove the scum then simmer for 1 hour and 15 minutes. Remove from pot then let it cool.
  2. Once cooled down, place in the refrigerator until it gets cold, you need this to achieve a crispy skin. Remove from the fridge then slice pork belly into two to three inch thick portions.
  3. Prepare a deep fryer or large wok filled with oil. Heat oil in high temperature and reduce to low once it’s the oil is near its smoking point. Place pork and deep fry for 10 minutes, once finished remove from fryer and let it cool.
  4. Once cooled down, place again the refrigerator until it gets cold.
  5. Now deep fry again the pork belly for the second time for 5 minutes.
  6. Remove from fryer and serve with bagoong monamon with lemon juice.


Bagnet Wide 1


23 Responses

  1. Oh my, that looks incredible!
    :-) Mandy

  2. Interesting cooking technique, thrice cooked pork. This reminds me of Heston Blumenthal’s thrice cooked chips, same approach. I suppose this recipe is older than the chips recipe, so Heston learnt from you guys:)

  3. Judy says:

    Looks easy to prepare and crispy, yum!

  4. Oh boy does this look decadent!

  5. Cherrey says:

    I tried their bagnet in Vigan, it tasted quite plain to me or rather bland. But don’t get me wrong, i think that’s the nature of it. but i always love their KBL..

    • rsmacaalay says:

      It will be always bland that’s why they serve it with the bagoong. Di they gave you bagoong?

      • Cherrey says:

        i actually ordered the ilocano specialties, vigan longganiza,bagnet,pinakbet and bangus in one plate.. but i think they always have KBL (kamatis,bagoong,lasuna) in every meal.. and that’s always been my favorite.. i’m in fact looking for bagoong sauce here in cebu..

  6. wado says:

    Haaay Vigan! This goes well with a cold bottle of beer! CHEERS! ahahah

  7. Tita Beng says:

    Looks really yummy but this one’s not for me no matter how much it makes me drool. But very much willing to cook it for family. I learned something new here. Didn’t know that I need to put baking powder in the boiling water. For what is it for? Do you have any recipe for vigan longaniza. The husband here loves it!

    Thanks for another learned recipe!

  8. I’ve never had fried pork like this before. This really looks delicious but I would stay away from it because it would go straight to my thighs lol.

  9. My mouth is watering imagining how crispy this can be, with some spicy chilly sauce, all the better.

  10. bad for the heart but hard to resist.. :P

  11. Sissi says:

    It sound luscious! Twice deep fried pork makes me think of twice deep fried Korean chicken, which is so much better after the second frying…

  12. adrian says:

    now when you deep fry a second time you leave it on high? so it gets crispy?

    • rsmacaalay says:

      Medium to medium-high. If its high enough it will burn and if its low enough the meat will be soaked in oil and become oily

      • adrian says:

        thanks for the quick response. its actually in the deep frier now for the first 30 min. wohoo im going to eat mine with patis and white rice. i cant have filipino food without it! my filipino girlfriend got me addicted lol

  13. What is bagoong monamon?

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