Vigan’s Bagnet
Vigan Town Fiesta of Vigan, Ilocos Sur (Januray 25). Vigan and its cultural heritage is one of the biggest tourist draws of the Philippines. Through this festival, which is held in honor of the town’s patron saint Saint Paul the Apostle, Vigan is able to showcase its beauty and of course, its food.
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Servings: 8 people
Calories: 749kcal
Cost: $25
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Equipment
1 pan
Ingredients
- 1 pc whole pork belly about 2 1/2 lbs.
- 1 pc onion sliced
- 6 cloves garlic crushed
- 1 tbsp whole black peppercorn
- 1 1/2 tbsp salt
- 6 cups water
- 3 cups cooking oil
Instructions
- Place pork belly and water in a pot. Boil over medium fire.
- Stir in garlic, onions, salt, and peppercorns. Simmer for about half an hour or until the meat is tender.
- Transfer meat in a wire rack and allow to cool and drain.
- When the meat is cool enough to handle, rub some salt all over. Let it sit for another 15 minutes.
- Heat oil in a pan or deep fryer over medium fire.
- Gently put the belly onto oil and fry until crispy and golden brown.
- Place fried belly in a paper towel lined plate and set aside to cool.
- Once the meat has cooled down completely, heat up the oil again and fry it one more time for about 10 more minutes.
- Allow excess oils to drain on paper towels, then, slice and serve with your preferred dip.
Video
Notes
It is no secret how Filipinos have such a knack for greasy, crispy pork (think
lechon and Chicharrón or pork cracklings). Bagnet is borne out of their love
affair with pork. It’s a traditional cooking technique in the Ilocos region,
which ensures that fried pork is nothing but ordinary. The process of cooking
the meat twice helps double the crispiness. That unique character of this dish
makes it a certified favorite not just in northern Philippines but in the rest of
the country as well. This is a staple in buffet spreads and pasalubong bags as
well.
lechon and Chicharrón or pork cracklings). Bagnet is borne out of their love
affair with pork. It’s a traditional cooking technique in the Ilocos region,
which ensures that fried pork is nothing but ordinary. The process of cooking
the meat twice helps double the crispiness. That unique character of this dish
makes it a certified favorite not just in northern Philippines but in the rest of
the country as well. This is a staple in buffet spreads and pasalubong bags as
well.
Nutrition
Calories: 749kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 84g | Saturated Fat: 6g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 53g | Trans Fat: 0.3g | Sodium: 1318mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.