INGREDIENTS:
- 2 kilo pork liempo (pork belly), whole cut
- 1/2 head garlic
- 1 tsp. peppercorns
- 2 tbsp salt
- 1 bay leaves
- cooking oil for frying
PROCEDURE:
- Wash pork belly and place in a pot. Add enough water to cover the pork belly.
- Add in salt, peppercorns, garlic and bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises.
- Remove from the pot and place in a coriander and let it drain.
- Keep refrigerated for several hours.
- In a large kawali (frying pan), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes.
- Remove pork belly from the kawali (pan) and drain oil, allow to cool completely.
- Reheat the same oil over moderate heat. Deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin.
- Drain on paper towels.
- Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko (vinegar) or tomatoes and onions with bagoong isda (fermented fish) dip.
Source: Bloggistaph
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