Bagnet (Ilocano version for lechon kawali) is a popular pork recipe on Northern Luzon or Ilocandia that are comparable with tagalog recipe known as litsong kawali or lechon Bocaue. It is best served with vinegar dipping, catsup or with sarsa ng lechon (Mang Tomas). It is also use as an ingredient for Pakbet and best with guisadong mongo.


1 kg pork belly (Liempo)
Cooking oil for deep frying
1 tbsp pepper
1 onion, peeled
3/4 tsp Salt
Vetsin (Optional)

Procedure for Cooking:

In a casserole, bring to boil liempo on a water just enough to cover liempo along with salt, onion, pepper, vetsin for 30 minute or until pork tenderized. Refrigerate pork and deep fry when desire. Fry pork in high fire to achieve desire crispyness. Served crispy bagnet with atsara, or with catsup and Mang Tomas... enjoy

Additional tip : You could also use turbo convection oven instead of frying to avoid excessive fat..