Ingredients for Bagnet
To embark on the journey of making your very own Bagnet, you'll need a meticulous selection of ingredients. Here is what you'll require:
- Pork: Choose a 2kg piece of pork belly with skin on for the most authentic texture.
- Spices:
- 1 tablespoon of salt
- 1 teaspoon of black peppercorns
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Water: Enough to cover the pork completely when boiling.
- Oil: At least 2 liters of vegetable oil for deep frying.
- Condiments:
- Salt
- Black pepper
Preparing the Pork
Crafting the perfect Bagnet requires careful preparation of the pork:
- Clean: Rinse the pork belly thoroughly with water and pat dry.
- Score: Make shallow cuts on the skin to allow the flavors to penetrate and the skin to crackle.
- Rub: Apply a liberal amount of salt, black peppercorns, garlic powder, and onion powder onto the meat, ensuring the spices are well distributed.
- Rest: Allow the pork to sit in the refrigerator for at least an hour, or overnight, to let the flavors marinate into the meat.
The Boiling Process
Boiling is crucial for tenderizing the pork:
Boil: Place the marinated pork belly in a large pot and cover it with water. Add 1 tablespoon of salt to the water to enhance the flavor. Bring to a boil and then reduce to a simmer, allowing the meat to cook for about 1-2 hours. Ensure the pork is tender but not falling apart.
🍲 Note: The tenderness of the pork is key for a good Bagnet. You might need to test by inserting a fork; it should slide in with slight resistance.
Frying the Bagnet
Frying transforms the pork into a delicious, crunchy delight:
- Dry: Remove the pork from the pot and let it cool. Wipe off any moisture using paper towels; this helps in achieving that desired crispy skin.
- Fry: Heat the vegetable oil in a deep fryer or a deep pot to 175°C. Carefully lower the pork belly into the hot oil and fry until the skin is golden brown and crispy, which can take up to 20-30 minutes. Ensure the oil temperature remains steady for an even cook.
- Drain: Lift the pork out of the oil and let it drain on a rack or paper towels to remove excess oil.
- Double Fry: For an extra crisp, lower the pork back into the oil for a brief second fry, perhaps 5 minutes, until you achieve a darker, more crackly exterior.
By now, you should have a beautiful piece of Bagnet with a crispy exterior and tender, juicy interior, ready to be enjoyed.
The secret to a perfect Bagnet lies in the balance of the tender meat and the crunchy skin, providing a harmony of textures and flavors that exemplify Ilocano cuisine. This guide ensures you create an authentic dish, allowing you to bring a slice of Ilocos' rich culinary heritage to your table.
Why is the skin of Bagnet crispy?
+
The skin of Bagnet becomes crispy due to the double frying process. The first fry renders the fat, making the skin crisp, while the second fry enhances the crispiness.
Can I cook Bagnet in an oven instead?
+
While frying gives Bagnet its characteristic texture, you can achieve a similar effect by cooking it first on the stovetop and finishing it in a very hot oven to crisp the skin.
How long will Bagnet keep?
+
Bagnet can be stored in the refrigerator for up to 5 days. Reheat it in the oven to maintain its crispiness.
