Authentic Bagnet Recipe Pinoy Food Guide

Authentic Bagnet Recipe

If you’re living far from the province from way up north and you’re craving one of their unique dishes such as the Bagnet (Ilocano Crispy Pork Belly), fear not, because you can actually do this at home!

Let your family and close friends taste the goodness of the bagnet by cooking this recipe for them. You can learn the recipe now by reading the recipe article below. Along with the recipe are some trivia and some tips to help you cook the bagnet the right way.

What is Bagnet?

Bagnet is a popular Ilocano dish which consists of pork belly that is deep fried until it turns crispy on the outside. Along with the pork belly are the usual seasonings like the garlic, bay leaves, salt and peppercorn.

The term bagnet is also known as chicharon in Ilocano, because of its chicharon-like texture. This dish is also often compared to lechon kawali and crispy pata because of how they are cooked and the way they look, but the signature of the bagnet is the unique dip called bagoong monamon.

How to Cook Bagnet?

The key to mentally prepare yourself for the task is to divide it into two simple processes. The first one you need to think about is boiling the pork belly. And then the second one you need to think about is to deep fry the pork belly. Remember that our goal is to have as delicious and crispy as possible bagnet.

When boiling the pork belly, keep in mind that we’re not doing it so we can eat it after. The goal is to make the pork belly tender–but not to the point where it’s so tender that it is falling off–and to maximize the flavors of the pork meat. So keep an eye on it while boiling.

Deep frying the pork belly is what makes this dish crispy on the outside. If you followed the recipe wherein you let the pork belly cool for a bit, be prepared and have a cover ready because the oil has a tendency to splatter all over once you put the pork in the hot oil.

This is a normal reaction of the chilled pork when suddenly transferred into hot temperatures.

Bagnet Tips:

  • It is not required, but it is a necessary step to let the pork belly cool for an hour or two after you boil it. This will result in a crispier pork belly, and of course, we want to have the crispiness in every bite of the lechon kawali. This is actually a similar method on how to cook Crispy Pata.
  • If you want to, you can cut the pieces before deep frying. This can make the cooking time faster and you’re sure that the insides are evenly cooked. Just cut them as how you would when you’re about to serve it.
  • Make sure that you have enough oil to completely submerge the pork belly, so feel free to add more if you feel like it’s lacking in oil. But if that’s not possible, be sure to turn the pork belly to cook every side of it evenly.

For a quick reference about this recipe, see the recipe table below:

Authentic Bagnet Recipe Pinoy Food Guide
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Authentic Bagnet Recipe

Authentic recipe for the famous Ilocano Crispy Pork Belly.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Filipino
Keyword: Pork
Servings: 5
Calories: 565kcal


  • Cooking Pot


  • 1 kg whole pork belly
  • 1 pc medium onion, chopped
  • 1 head garlic, minced
  • 6 cups water
  • salt and pepper, to taste
  • bagoong monamon, for dipping
  • 3 cups cooking oil, for frying


  • In a deep cooking pot, pour in water and bring to a boil.
  • Add in the pork belly, garlic and onions, and season with salt and pepper. Cover and simmer for 30 to 50 minutes.
  • Transfer the pork belly to a plate. Let it cool.
  • Rub more salt all over the pork belly and let it sit for 5 to ⁠15 minutes.
  • In a deep cooking pot, pour in and heat oil over medium to high heat.
  • Add in the pork belly. Deep fry until golden brown and crispy. Add in a splatter guard while frying as the oil tends to splatter.
  • Transfer the pork belly to a serving plate or serving tray and dry with paper towels.
  • Slice the pork belly into serving pieces and partner with bagoong monamon. Serve and enjoy!


Don't forget to check out more information like cooking tips, suggestions, and notes on the sections above in case you jumped to this recipe.


Nutrition Facts
Authentic Bagnet Recipe
Amount Per Serving
Calories 565 Calories from Fat 445
% Daily Value*
Fat 49.4g76%
Saturated Fat 16.5g103%
Cholesterol 106mg35%
Sodium 824mg36%
Protein 30.6g61%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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