Bagnet (Ilocano Chicharon Baboy)

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Bagnet (Ilocano Chicharon Baboy) Ingredients:

1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water

Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:

  • In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.
  • Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.
  • Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.

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