Bagnet: Ilocano Crispy Pork Belly
Bagnet is an Ilocano specialty: pork belly boiled, air-dried and deep-fried until the skin is bubbly and shatteringly crisp. It is eaten with bagoong or sukang Iloko.
About Bagnet
Bagnet is a crispy fried pork belly from the Ilocos region, boiled, dried and deep-fried until the skin is blistered and crunchy. It is traditionally eaten with sukang Iloko (Ilocano vinegar) or bagoong and fresh tomatoes. It is related to lechon kawali but often drier and more crisp.
Ilocanos have a tradition of preserving and frying pork, and bagnet is a showcase of that skill. The pork is boiled, air-dried (traditionally in the sun), and fried twice, which creates its distinctive texture. Home cooks can get close by drying the pork thoroughly in the refrigerator.
Ingredient notes
- Pork belly: with skin and even layers.
- Salt and peppercorns: season the boiling water.
- Bay leaves: a subtle aroma.
- Cooking oil: plenty for deep frying.
Tips for the best Bagnet
- Boil until tender. Not falling apart.
- Fry at moderate heat first. Then increase.
- Use a splatter screen. Safety first.
What to serve with Bagnet
Serve with sukang Iloko or bagoong, sliced tomatoes and steamed rice.
Variations and substitutions
- With pinakbet: see Pinakbet.
- Lechon kawali: see Lechon Kawali.
- Smaller cubes: cut before frying.
Storing and reheating
Refrigerate for 3 days and re-crisp in a hot oven.
Frequently asked questions
What is the difference between bagnet and lechon kawali?
Bagnet is Ilocano and typically drier and crisper.
What is sukang Iloko?
A sugarcane vinegar from the Ilocos region.
Why is my bagnet not crisp?
The skin was not dry enough.
Can I make it ahead?
Boil and dry a day ahead.
More Filipino recipes you might like
Bicol Express, Lumpia and Pork Estofado.
