cfecc4db4f39500f6b4c5ae9e0a617e3 Bagnet


Filipinos love deep fried crispy pork with its skin on like crispy patalechon kawali andchicharon, 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 as a whole with a bagoong monamon (fermented anchovies) dip. 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.


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


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 45 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.
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 30 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 15 minutes.
6. Remove from fryer and serve with bagoong monamon with lemon juice.

Note : this recipe also appears @ Ang Sarap, original post can be seen here Bagnet


© 2012 – 2013, AngSarap. All rights reserved.

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  • maria luisa

    bakit may baking powder

  • Roehl Acosta

    No offense but I’m from Ilocos and everything is all wrong.

    1. Bagnet is made from all parts of the pig except the head.
    2. The Ilocos kind of salt is the only ingredient.
    3. You don’t put it inside the fridge, it’s placed under the sun for a day, you got the half cooking right though and fry it again then placed under the sun for the second and it will be fried again for a short time and it will be ready for storage.
    4. it’s fried in pork fat.

    Another dip/side dish for this is chopped tomatoes with spring onions with the monamon or the pure “patis” floating on top of the bagoong or what we call “bugguong”.

    FYI: The Vigan longganisa came from San Nicolas, Ilocos Norte, why it became Vigan is beyond me, at least that’s what my lola told me back in the day.

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