The Bagnet requires a longer process to prepare. Choice cuts from the pig (usually its side called three layers) are made into Bagnet. Sinublan or Kawa (a very large iron pot) is usually used to boil the meat.
The crispier the pork skin becomes, the harder to resist. That is the secret of the mouth-watering Bagnet- the crispy, crackling blistered skin! Yum!
Here are the Ingredients:
- 1 kilo pork meat (choice cut)
- 1 liter cooking oil
- 1/2 liter water
- Salt to taste
Let’s start cooking:
In a stock pot or large iron pot, bring water to a boil with added salt. Drop pork meat and boil until tender. Drain and hang dry, then set aside.
Submerged pork meat in brewing oil until bubbles begin to appear while its skin hardens and begins to pop.
Remove from the frying pot. Drain and dry in paper towel until completely cool.
Reheat cooking oil. Repeat the process again- submerged pork meat in a very hot cooking oil for a while, strain, and sprinkle with cold water. Do this process several times until skin pops further.
Remove from fire and serve.
To avoid mess as well as burns, cook in a low cooking area.
The Bagnet can last for a week before it gets spoiled when kept inside a refrigerator. When left in normal room conditions, one can have a repeat of the dish for at least three days.