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How to Make Crispy Bagnet Recipe

  • Pork belly slab, important that it has nice fat to meat ratio, has skin, 3 pcs of 500g 1500.0 g
  • Water 2500.0 ml
  • Fish Sauce 40.0 ml
  • Rock Salt 10.0 g
  • Bay Leaf, 3 pcs 2.0 g
  • Lemongrass, 2 pcs, bruised and tied to a knot 20.0 g
  • White Onion, quartered, 2pcs 40.0 g
  • Black Peppercorn 2.0 g
  • Oil, optional, from frying other protein 60.0 ml
  • Vegetable Oil, for frying 1000.0 ml

Kare-Kare Sauce Preparation

Bagnet Kare-Kare Assembly (for 1 serving)

  • 120g Bagnet Style Pork Belly, See Recipe
  • 150g Kare-Kare Sauce, See Recipe
  • Blanched Mixed Vegetables, string beans, cabbage, eggplant 60.0 g

How do you make a menu staple like kare-kare an even more in-demand dish? Give it the pleasurable crunch of bagnet! This will complement the nutty creaminess of the dish alongside the freshness of cabbage, eggplant, and beans!



  1. How to Make Crispy Bagnet Recipe

    90 minutes
    1. Rinse and clean well the pork belly under running water. If it's bone-in, try to make some incisions in-between the bones.
    2. Place everything in the pressure cooker, cover with the lid and secure by locking. Bring to a boil and when it whistles, lower the heat just to maintain the whistle and continue cooking for 30 to 45 minutes. or until the meat is very tender.
    3. As soon as you release the steam, you may now open the lid carefully. Let it cool together with the stock to absorb more of the flavor. Remove the meat from the stock and place in a rack. Reserve the strained stock.
    4. If you have a Jaccard, you may poke the pork skin several times (optional).
    5. Let it dry in room temperature at least 1 hour then place inside the chiller uncovered to continue the drying for another hour.
    6. Remove the pork belly slab from the chiller in ambient temperature. Meanwhile, pour oil in the deep-frying pot (do not go more than 1/2 of the pot to avoid overflowing during frying) and heat the oil until it reaches 120-130ᵒC or in low to medium heat.
    7. Blanch fry the pork slabs for 5 to 8 minutes. Make sure that it is completely submerged in the hot fat and forms small blisters, but not fully crispy yet.
    8. Remove the fried pork from the oil and drain well. Place in a rack, skin side-up then set aside to cool down properly.
    9. lean the oil in the pot by straining impurities of fallen meat.
    10. In the same frying pot of oil, apply high heat until your temperature reaches 180-220ᵒC (you can already see smoke from your pot of oil), and submerge your pork belly slabs.
    11. Cook for 2 to 3 minutes only to avoid bitter taste and darkening. If done right, there will be big and small blisters on the belly skin.
    12. Let it rest for 5 to 10 minutes before carving to achieve maximum crispiness of your bagnet.
  2. Kare-Kare Sauce Preparation

    30 minutes
    1. Add oil to the pot. Sauté tomatoes, onions, and garlic.
    2. Add the reserved stock, bring to a boil then simmer for 10 minutes.
    3. Optional to put everything in a blender for better flavor and consistency, then bring everything back to the pot.
    4. Add now the peanut butter and brown sugar. Mix well with a wire whisk. Bring to a boil then simmer for another 10 minutes.
    5. Adjust the color by adding annatto oil.
  3. Bagnet Kare-Kare Assembly (for 1 serving)

    5 minutes
    1. Assemble the bagnet and kare-kare sauce in a shallow plate.
    2. Serve the bagnet kare-kare immediately while hot. Best enjoyed with bagoong on the side.