Entree: Philippines – Ilocano – Bagnet (Double-fried, crackling crispy pork belly boiled with aromatics and then deep-fried until golden and crunchy)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 20 min

Additional 8 hrs

Total 9 hrs 20 min

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) cubes
- 8 cups (1.9 L) water
- 1 tbsp (15 g) salt
- 1 tsp (5 g) whole black peppercorns
- 4 bay leaves
- 6 cloves garlic, smashed, about 18 g
- 1/4 cup (60 ml) white vinegar
- 1 tsp (5 g) baking soda
- 2–3 qts (1.9–2.8 L) vegetable oil for deep frying
- 1/4 cup (30 g) cornstarch or rice flour for dusting (optional)
- Extra salt and freshly ground black pepper to taste for finishing

Instructions

1. Step 1: Rinse pork belly pieces and place in a large pot. Add water, salt, peppercorns, bay leaves, and smashed garlic. Add vinegar to the pot.
2. Step 2: Bring to a gentle boil, then reduce heat and simmer, covered, until pork is tender but not falling apart, about 1 to 1 1/4 hours. Skim scum as needed.
3. Step 3: Drain pork pieces and reserve broth if desired. While still warm, sprinkle baking soda over the skin and rub lightly to help loosen the skin texture; rinse quickly and pat pieces thoroughly dry with paper towels.
4. Step 4: Place drained pork on a rack and refrigerate uncovered for several hours or overnight to air-dry the skin for best crisping. If short on time, pat completely dry and let rest at room temperature 30–60 minutes.
5. Step 5: Heat oil in a deep pot to about 300°F (150°C) for the first fry. If using, dust pork lightly with cornstarch or rice flour just before frying to aid crisping.
6. Step 6: Fry pork in batches at 300°F (150°C) until fat renders and the exterior is set but not deeply browned, about 8–12 minutes per batch. Remove and drain on a rack.
7. Step 7: Allow fried pork to cool to room temperature. Increase oil temperature to 375–400°F (190–205°C) for the second fry.
8. Step 8: Fry the pork batches a second time at high heat until the skin puffs and becomes deeply golden and crackling, about 2–4 minutes per batch. Watch closely to avoid burning.
9. Step 9: Remove bagnet to a wire rack to drain and season lightly with salt while hot. Let rest 5 minutes before cutting or serving.
10. Step 10: Serve bagnet hot, traditionally accompanied by steamed rice and a dipping sauce such as spiced vinegar or the Ilocano sawsawan of vinegar, garlic, and chili.