Bagnet (Chicharon Baboy) Ingredients:
1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water
Bagnet (Chicharon Baboy) Cooking Instructions:
In a stock pot, bring to a boil water with added salt. Drop pork and continue boiling for 20 minutes. Drain and set aside.
Submerged pork in hot cooking oil for few seconds, strain, and sprinkle with cold water. Do this process 3 times until skin pops.
Submerge pork until golden brown and serve hot in a platter!
Cooking Tip:
To avoid mess as well as burns, cook in a low cooking area.
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