Main course


Bagnet is a Filipino dish of fried pork belly. It originates from Ilocos in the northern Philippines, and is considered to be one of the most craved-for meat dishes in the entire country. This is not surprising, as bagnet is a mouth-watering, unholy union of slow-cooked, tender pork belly and a deep fat fryer. Could there possibly be anything better than that?

Bagnet is so popular that is featured prominently in the 2017 Filipino film I’m Drunk, I Love You, in which female star Maja Salvador invented the ‘Bagnet Dance.’

I’m Drunk, I live you by Jaime Habac Jr

For our bagnet, we followed the recipe from Panlasang Pinoy, but added some spicy schmoo to the cooking water for a bit more flavour.


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Serves: 4
Cooking Time: 3h


  • 1kg pork belly
  • Whole star anise
  • 12 black peppercorns
  • 6 whole cloves
  • 8 whole juniper berries
  • Bouquet garni made of tied bay leaf, thyme and parsley stalks
  • Salt



Put the pork, all the spices, the bouquet garni and a big pinch of salt in a pan. Cover with water, bring to the boil and simmer covered on low for 2.5h.


Heat a fryer to 170˚C. Pat the pork dry with kitchen paper. Lower the pork into the fryer and cook for about 15 mins until crisp (you may need to portion the pork ups a bit if it will not fit in your fryer basket).


Serve with a fermented shrimp paste dip.

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