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