Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Vigan bagnet Ilocano chicharon recipe Recipe

Ingredients

How to make it

  • Directions:
  • 1. Wash pork belly and place in a pot. Add enough water to cover the pork belly.]
  • 2. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises.
  • 3. Remove from the pot and place in a coriander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours.
  • 4. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes.
  • 5. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
  • 6. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
  • 7. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

chrisz Philippines, Marikina City, PH

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes