Enjoy your very own authentic Ilocos Bagnet at home and learn how to cook it. No need to order expensive ones. Homemade cooking is always the best. Cook this on a special weekend with the family!
HOW TO MAKE ILOCOS BAGNET
INGREDIENTS: 1.5 kilo pork liempo (pork belly), whole ½ head garlic 1 tsp. peppercorns 2 tbsp salt 1 bay leaves Cooking oil for frying ¼ cup patis Sukang Ilocos for serving rice for serving tomatoes and red onions for garnish
INSTRUCTIONS: 1. Pour enough water to cover the pork belly Sprinkle salt, peppercorns, garlic, bay leaves. 2. Place a lid and let boil, then lower heat to simmer for 45 minutes to 1 hour or until pork is tender. 3. Take it out from the pot and place in a colander and let sit for a while so the liquid will drain. Using a fork, prick the skin all over, then pat dry with paper towels if necessary. 4. Season with fish sauce or patis. Place it in fridge and let it sit for several hours. 5. In a large deep pot with cover (it needs to be deep to prevent oil splatters), heat plenty of cooking oil and deep fry pork belly, cover pot and fry over low heat for 30-45 minutes or until the pork turns brown. 6. Optional: take out the pork from oil and sprinkle cold water onto the skin. This will make the pork skin burst out, because of heat and cold colliding. Cooking Notes: Be careful not to get bursting oil on you and use a cover lid when you return for second frying. It will become very crispy on second fry, but dont let it overcook (just make it quick on second fry). 7. Remove pork belly from the pot and drain oil in a colander or paper towels, allow to cool completely. 8. Serve it hot with your favorite sukang Ilocos. Serve and enjoy!