Bagnet is a popular pork chicharon from Ilocos regions of Philippines. Ilocanos loved to put this in their pakbet or eat it with vinegar and garlic as a dipping sauce. Personally I like this dish of course in moderation.Will you try to cook this? Let me know.:-)
1/2 kilo pork belly
1/2 litre water
Salt to taste
oil for deep frying
1. Hang the pork belly to dry then cut to your desired size.In a pot boil the pork with water and salt for 15 minutes over medium heat, then remove the pork and deep fry until brownish then remove from oil and sprinkle with water, then put back in oil and continue frying until golden brown.
2. Remove and let cool then serve.