Bagnet Recipe (Ilocano Chicharon Baboy)

Bagnet is the Ilocano version of Lechon Kawali, also known as Filipino-Ilocano

Chicharon Baboy. It is a deep fried pork's meat, usually from large chunks of pork
leimpo, belly or pork sides. The pork is first boiled and then deep fried in hot
cooking oil. When cooking this sinful yummy dish, be very careful enough not to
get burned as there will be a lot of hot oil splashing.

Bagnet (Ilocano Chicharon Baboy) Ingredients:

1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water
Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:
Dry pork meat under the sun for at least 1-2 hours to dehydrate. Slice to desired
sizes and set aside.
In a stock pot, bring water to a boil with added salt. Drop pork and boil until
tender.

Submerged pork in hot cooking oil until skin pops up with bubbles. Let cool and
you can repeat this process for more skin bubbles to pop up.
Cooking Tip:
To avoid mess as well as burns, cook in a low cooking area.