Vigan Bagnet

Vigan Bagnet
Vigan Bagnet is the Ilocano version of lechon kawali. Large chunks of pork leimpo, belly or pork sides, deep fried for at least two times until crispy. It is serve with tamatis and lasuna with bagoong nga munamon. Just the thought of it makes every genuine Ilocano drool.

Vigan Bagnet Chopped

Just be careful when cooking or deep frying this dish, expect a lot of hot oil splashing.

Ingredients:

2 kilos pork liempo (pork belly), whole cut
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1-2 bay leaves
cooking oil for frying

Cooking procedure:

Wash pork belly, cut into large chuncks and place in a large pot. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30 to 45 minutes or until tender. Remove all scum that rises. Remove from the pot, place in a colander and let sit for a while so that the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry the pork at low heat for 30 to 45 minutes in batches. When done romove from the kawali and drain oil in a colander or paper towels, allow to cool completely. Reheat the same oil on the kawali over moderate heat deep fry the pork once more for 10 to 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 or chopped tomatoes and onions with bagoong isda dip.

16 comments:

Crissy said...

Hi there! My husband bought this Bagnet and it was really a great food. If you have left over you can use it in Pinakbet.

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ut-man said...

Hi Crissy, you are right bagnet is great “sahog” for pinakbet. Thanks for passing by…

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Malou said...

Thanks for sharing this post. I will try this and let you know how I do after :D. By the way, I think you mean to use the word "colander" ( a device used as a strainer) and not "coriander" (an herb where the leaves and seeds are used for cooking).

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ut-man said...

Thanks Malou, already rectified the typo error...

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Marie said...

I've tried bagnet 3 years back, yummy

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Anonymous said...

I'm sorry but I tried this to the letter..

It didn't even taste anything near Vigan Bagnet.. I wish you could change the title to just "Bagnet" or add "Wannabee" to it

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Anonymous said...

Sa amin po sa eastern part of Pangasinan ang tawag dito ay pinaputok,mas masarap ito kung pagka-boil mo hang it for 3days bago i fry para may konting amoy.

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ut-man said...

That’s a little strange, thanks for sharing.

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Anonymous said...

nagimasen lakay.
with tamatis, lasuna ken buguung nga munamun.... clincher!

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ut-man said...

Wen lakay,
Naim imas pay ngarud no agkammet ah.

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Luto ti Bahay ni Manang Biday said...

My husband friend friend is from Ilocos, everytime there' s party in our flat i'll make it sure that he cook bagnet...so crispy and delicious. love it.....so much

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Anonymous said...

Hubby and i just came back from vigan and we bought bagnet but now my problem is i dont know how to prepape it.. I mean if i cut it into pieces na what's next do i have to do? Pls instruct me..

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ut-man said...

You have to cut it into smaller pieces so you can re-fry it, then chop and serve like lechon kawali. best with chopped tomato and onion with fish bagoong or just vinegar with garlic and chili dip.

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jamesabran said...

same post, different author?? http://www.grouprecipes.com/114504/vigan-bagnet-ilocano-chicharon-recipe.html

is it??

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UT-Man said...

Hi jamesabran
Thanks for the info. That recipe was plagiarized from this post. Just be carefull in looking for information in the net, there are countless copycats out in there.

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Unknown said...

I love that so much bagnet

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