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
- 4 pcs bay leaves
- 1 tbsp baking powder
- bagoong monamon
- lemon wedges
- 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.
- 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.
- 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.
- Once cooled down, place again the refrigerator until it gets cold.
- Now deep fry again the pork belly for the second time for 5 minutes.
- Remove from fryer and serve with bagoong monamon with lemon juice.