Focused recipe
Crispy Bagnet Recipe
Crispy pork belly cooked using the oil bath method.
Filipino Updated 1/10/2022
Ingredients
Measured from the catalog payload.
- 3 lbs pork belly
- 2 tablespoons white vinegar
- 2 tablespoons salt
- 2 bunches lemongrass
- 1 tablespoon peppercorn
- 1 onion
- 8 cups water
- 6 cloves garlic
- 3 laurel leaf
- 6 cups cooking oil
Instructions
10 cooking steps
- Preheat oven to 175F.
- Pour water into a pressure cooker. Add lemongrass, salt, whole peppercorn, and onion. Let boil.
- Add pork belly. Boil for 3 minutes. Cover the pressure cooker. Cook for 15 minutes.
- Let the pressure out completely Put the pork belly on a clean plate and let it cool-down for 10 minutes. Season the meat part with salt and ground black pepper. Turn it upside down and season the skin part with salt.
- Wrap the sides of the pork with an aluminum foil and then rub vinegar on the skin part.
- Bake it for 2 ½ hours to dehydrate the skin.
- Remove the pork from the oven. Set aside.
- Heat oil in a wide wok. Once the oil gets hot, add garlic and laurel leaves. Cook until the garlic floats. Remove the garlic and leaves afterwards using a strainer.
- Arrange a slab of pork belly over a skimmer. Pour hot oil over it using a ladle. Do this step until a crackling texture is formed on the skin. Perform the same steps until all the pork are done.
- Arrange on a serving plate. Serve with your favorite dipping sauce. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Pork crackling, lechon kawali, pork crackling Public recipe Revision 1