Crispy Bagnet

When we consider crunchy, savory dishes, what might typically come to thoughts are these of the breaded selection. May or not it’s Fried Chicken, Shrimp Tempura or different recipes of the like, we actually get pleasure from a great, crispy breading. But being Pinoy additionally means you may in all probability acknowledge the deserves of a pork stomach dish that’s cooked proper. Some of essentially the most beloved Filipino dishes are these of the crunchy selection, made with the deliciously meaty part. Crispy bagnet is among the greatest examples of this. 

Crispy Bagnet

Before we run via the steps of creating it although, how about just a little backgrounder on the basic recipe? Keep studying for a little bit of the dish’s historical past, in addition to what makes it so undeniably particular!

What is Bagnet?

If you may have tried Bagnet, you then would in all probability know simply how unforgettable this dish is. With a golden, crispy exterior likened to pork crackling, this actually makes for an irresistible dish most would give up to. Bagnet normally entails utilizing pork stomach, and deep frying it with oil and water till the pores and skin crackles. 

But for this recipe, I’ll introduce you to a way that entails utilizing our strain cooker and oven. Overall, we’re in a position to get an excellent crunchier, scrumptious variation that’s excellent to take pleasure in.

Now a query that is perhaps operating via your head is— the place precisely did this irresistible dish come from? The origin of Bagnet might be traced again to 1576 within the city of Narvan in Ilocos Sur. People have mentioned that the Spanish conquistador Captain Juan de Salcedo was served this iconic dish when he first arrived there, as made by the natives. And ever since, the townspeople have handed it right down to the subsequent generations. 

And this could come as no surprise as a result of who wouldn’t wish to share this superb recipe with their youngsters and grandkids? The dish is so common and liked by many that there’s truly a “Bagnet Festival” in Narvacan to have fun the delightfully juicy meals. But you don’t have to journey all the way in which there to have a few of your personal. Let me educate you tips on how to create a satisfyingly Crispy Bagnet!

How to Cook Bagnet

How to cook dinner Bagnet at its crispiest and juiciest!

Preparing and strain cooking the pork stomach:

Before something, we’ll start by preheating the oven to 175 °F. Then proceed to pour 8 cups of water into your strain cooker. We can even incorporate 2 bunches of lemongrass, 2 tablespoons of salt, 1 tablespoon of complete peppercorn, and 1 onion into the combination. Now let this boil. 

Afterwards, you may go forward and place your 3 lbs. of pork stomach inside. We will boil this for a complete of three minutes. Then cowl the strain cooker, and let this cook dinner for quarter-hour. Now let the strain out fully. Once that’s finished, you may switch the pork stomach on a clear plate. Make certain to let this cool for 10 minutes so that you just gained’t burn your fingers once we begin to season the meat. 

Seasoning the pork stomach:

And then use some salt and black pepper so as to add taste to the pork stomach. Season the meat half with these components. And then flip it the wrong way up, so you possibly can additionally season the pores and skin half. But for this, solely use the salt. After this, we’ll begin wrapping the edges of the pork with aluminum foil. After that, rub 2 tablespoons of vinegar onto the pores and skin half. 

Crispy Bagnet Lechon Kawali

Baking the Bagnet:

Now we’re able to bake this! Place this in your oven for baking for about 2 2/1 hours to dehydrate the pores and skin. After that, take away it from the oven, and set it apart. Now pour 6 cups of cooking oil in a large wok. Apply warmth, and when it will get scorching, you may add 6 cloves of garlic, in addition to 3 laurel leaves. Cook this till the garlic floats. Then take the garlic out and the laurel leaves out with a strainer. 

Take a slab of pork stomach, and organize this over your skimmer. And then pour scorching oil over this with a ladle. Keep doing this till you obtain the crackling texture on the pores and skin. Keep repeating the steps till you’ve finished this for all of the pork stomach. Then you may simply switch it to your serving plate of selection. Have it with any dipping sauce you’d like, and prepare to chow down! 

An amazing half about Bagnet is that it’s obtained loads of flexibility for while you’d wish to serve it. It could make for a terrific pulutan dish or on the facet of some drinks, and will also be a satisfying meal altogether! You can attempt having yours with rice, however consuming it solo ought to work too. 

How did you want this Crispy Bagnet recipe? If you’ve obtained any questions on it, don’t overlook that the feedback part is all the time open!

Crispy Bagnet Recipe

While this dish is nice, chances are high that there shall be leftovers. I’ve some nice dishes which you can cook dinner utilizing bagnet.

Binagoongang Bagnet with Talong is a Filipino favourite. Instead of utilizing common pork, use crispy bagnet as a substitute. It provides the dish good crisp texture that takes it to a distinct stage.

Lechon Paksiw utilizing bagnet is an ideal dish to cook dinner. It is a kind of pork stew with a candy liver sauce. This is nice to have with heat rice.

Crispy Bagnet Recipe

Crispy pork stomach cooked utilizing the oil tub technique.

Course Main Course
Cuisine Filipino
Keyword crackling, lechon kawali, pork crackling
Prep Time 10 minutes
Cook Time 1 hour
Servings 5 individuals
Calories 3807kcal
Author Vanjo Merano


  • 3 lbs. pork stomach
  • 2 tablespoons white vinegar
  • 2 tablespoons salt
  • 2 bunches lemongrass
  • 1 tablespoon complete peppercorn
  • 1 onion
  • 8 cups water
  • 6 cloves garlic
  • 3 laurel leaves
  • 6 cups cooking oil


  • Preheat oven to 175F.

  • Pour water right into a strain cooker. Add lemongrass, salt, complete peppercorn, and onion. Let boil.

  • Add pork stomach. Boil for 3 minutes. Cover the strain cooker. Cook for quarter-hour.

  • Let the strain out fully Put the pork stomach on a clear plate and let it cool-down for 10 minutes. Season the meat half with salt and floor black pepper. Turn it the wrong way up and season the pores and skin half with salt.

  • Wrap the edges of the pork with an aluminum foil after which rub vinegar on the pores and skin half.

  • Bake it for two ½ hours to dehydrate the pores and skin.

  • Remove the pork from the oven. Set apart.

  • Heat oil in a large wok. Once the oil will get scorching, add garlic and laurel leaves. Cook till the garlic floats. Remove the garlic and leaves afterwards utilizing a strainer.

  • Arrange a slab of pork stomach over a skimmer. Pour scorching oil over it utilizing a ladle. Do this step till a crackling texture is shaped on the pores and skin. Perform the identical steps till all of the pork are finished.

  • Arrange on a serving plate. Serve together with your favourite dipping sauce. Share and luxuriate in!



Calories: 3807kcal | Carbohydrates: 5g | Protein: 26g | Fat: 413g | Saturated Fat: 72g | Polyunsaturated Fat: 91g | Monounsaturated Fat: 237g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 2899mg | Potassium: 581mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

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