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Crispy Lechon Bagnet

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Description

This dish originated from the north part of Philippines the city of Ilocos. However you would find different versions of this dish all around the Philippines.This crispy pork belly delight deserves as many variations as it can find.

Ingredients

  • 2 kg Whole pork belly

  • 3-4 cloves Garlic

  • 1 small Onion

  • 1 small Ginger

  • 7-10 pieces pepper corns

  • 1 cup white vinegar

  • salt to taste

  • Oil for frying

  • Fish sauce

For Dipping sauce

  • 2-3 tomatoes

  • 2-3 cloves garlic

  • 1 small red onion

  • 1/2 cup vinegar

  • 3 tbsp soy sauce

  • 1-2 pcs of bird eye chili or any hot pepper

Directions

1. Boil your pork belly in a stock pot with garlic, onion, ginger, pepper corns for 1 hour to 1 and a half hour. Test the softness of the pork by poking it with for, you don't want it to be too soft, just right that the fork can get through it.
2. Raise the pork from the pot then prick some holes on the skin using a fork or skin pricker (this will make the pork crispy when you fried it)

3. Brush the pork with fish sauce then bake on a 200 c oven for 20-30 minutes until brown

4. Heat some cooking oil then deep or pour hot oil to the pork, this will make it crispy but not dry or burn.

5. Make dipping sauce by dicing tomatoes, garlic, red onion, chili and then adding them to the vinegar and soy sauce

Preparation

Total Time:

210

min

Preparation time: 

30

min

Cooking time:

180

min

Serving people: 

4

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