How to cook Ilocano Bagnet

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Vigan City in the Northern Philippines is not only famous for its charming architecture of Spanish Colonial influence but it is also best known for its delectable Bagnet dish.
Ilocano Bagnet is similar to the Tagalog’s Lechon Kawali. Its deep frying procedure is the secret which makes it  a crispy pork belly. 
Here’s how to cook Ilocano Bagnet:
1 kilo of pork belly cut into large chunks or your desired serving size
Water for boiling
500 ml to 1 liter of cooking oil
2 to 3 bay leaves
2 cloves of garlic
Salt to taste
1 tsp. peppercorns
In a big pot, add enough water to cover the pork belly. Add in garlic, bay leaves, peppercorn and salt.
Bring to boil until the pork belly is tender.  Remove the froth that rises on top.
Once the pork belly is tender, remove it from the broth and drain it until dry.
Refrigerate it for several hours or best if overnight.
When ready for frying, heat oil in a deep wok or large pot.  Deep fry the pork belly for several minutes in low heat then remove it from the wok.
Let it drip to dry, allow it to cool completely.
Reheat the oil and sprinkle water on the pork belly before deep frying again for several minutes until its skin pops and is golden brown.
Drain the fried pork using paper towels.
Serve with sukang iloko with chopped onions and siling labuyo or the bagoong isda dip with chopped onions and tomatoes.

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