Bagnet
🥩 True Keto
At least 25g protein and 10g carbs or less per serving — fat isn't capped, since real keto relies on fat as the primary fuel.
Ilocano pork belly boiled, dried, and fried twice until deeply crackling and shatteringly dry — crispier and drier than lechon kawali, and built to stay crunchy even after it cools.
By: Andrew Arcangel | Last Updated: September 27, 2026
Before you start
- Step 2 (Simmer) takes 1 hour.
- Step 3 (Dry thoroughly) needs to start the night before.
Bagnet comes from the Ilocos region in the northern Philippines, where preserving fried pork belly for days without refrigeration was once a practical necessity — the double-fry technique that makes it so crisp is also what helps it keep. Today it's made mostly for how it tastes rather than for preservation, and it's one of the dishes Ilocanos travel with, packed for pasalubong.
What makes bagnet different
The two-stage fry is the whole story. A first fry at a lower temperature cooks the meat through and starts drawing out moisture; a rest lets that moisture escape from the surface. The second, much hotter fry is what turns the skin into something closer to a cracker than typical crackling — bagnet should shatter audibly when you bite into it, staying crisp for hours rather than softening quickly the way a single-fried pork belly does.
Ingredients
- 3 lbs pork belly, whole slab
- 1 onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp whole peppercorns
- 2 tbsp salt, plus more for seasoning
- Water, to cover
- Oil, for deep-frying
- Bagoong (shrimp paste) and diced tomato, for serving
A thick, even slab of pork belly with a good ratio of meat to fat fries more evenly than a thin or unevenly cut piece.
Instructions
- Boil until tender. Combine pork belly, onion, garlic, bay leaves, peppercorns, and salt in a pot, and add water to cover. You'll need 3 lbs pork belly1 onion6 cloves garlic2 bay leaves1 tbsp whole peppercorns2 tbsp saltwater
- Simmer. Cook until the pork is tender but still holds together, about 45 minutes to 1 hour. You'll need 3 lbs pork belly
- Dry thoroughly. Remove the pork and let it air-dry uncovered in the refrigerator for several hours, or overnight. You'll need 3 lbs pork belly
- First fry. Heat oil to 325°F (165°C) and fry the pork belly at this lower temperature until pale golden, then remove and let it rest for a few minutes. You'll need 3 lbs pork bellyoil
- Second fry. Raise the oil to 375°F (190°C) and fry the pork a second time until deeply golden, blistered, and shatteringly crisp. You'll need 3 lbs pork bellyoil
- Serve. Drain, chop into pieces, and serve with bagoong and diced tomato. You'll need bagoong and diced tomato
Tips & variations
- Pinakbet pairing: bagnet is the classic topping for a bowl of pinakbet in Ilocano households, chopped and scattered over the vegetables.
- Baking soda rub: some cooks rub the skin with a little baking soda before drying to help it crisp even further.
- Whole-slab presentation: for a party, fry the belly whole and chop it at the table for maximum visual impact.
Nutrition estimated per serving
- 580Calories
- 32gProtein
- 46gFat
- 2gCarbs
- 0gSugar
Estimated automatically from this recipe's ingredients; actual values will vary based on brands and exact quantities used.
Frequently asked questions
What's the difference between bagnet and lechon kawali?
Both are boiled-then-fried pork belly, but bagnet is fried twice at two different temperatures for an even crispier, drier result, and it's traditionally cut into larger, thicker pieces than lechon kawali.
Why fry the pork belly twice?
The first fry at a lower temperature cooks the meat through and starts drying the surface; resting lets residual moisture escape. The second, hotter fry is what pushes the skin into deep, shattering crispness.
Can I make bagnet in an air fryer?
You can get a reasonably crisp result air frying at a high temperature after boiling and drying, though deep-frying still produces the most authentic, deeply blistered texture bagnet is known for.
Pairs well with
Pinakbet
Squash, eggplant, bitter melon, and string beans with pork and bagoong.
Lechon Kawali
Pork belly boiled tender, then fried until the skin shatters.
Crispy Pata
Whole pork leg boiled tender, then deep-fried until the skin shatters.
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