Air Fried Bagnet (Filipino Crispy Pork Belly)

Air Fried Bagnet Recipe (Filipino Crispy Pork Belly)

That Simple Thing Called Bagnet

I need to be honest with you… pork is not my favourite protein. I know, I know, how can I hate a meat that holds flavour so well? But I am very sensitive to texture, and although I eat it, fatty parts (almost gelatinized) are not something I crave. However, there is one exception, and that is crispy pork belly.

Pork belly is a very famous cut used in a lot of dishes from different parts of the world. In the Philippines, we usually deep-fry our pork belly to achieve that beautiful, crackly skin that is so satisfying to eat. We call this dish bagnet or lechon kawali, depending on where you are eating it (more information below *wink*). Even though I grew up in Laguna, the one that I am more familiar with is bagnet because it’s one of the ulam (dishes) that we would eat in Ilocos Sur whenever we would visit in the summer.

Naturally, you would think that the most perfect pairing for this is something acidic because it cuts through the fattiness of the pork. HOWEVER (yes, I am very passionate about this lol), as the daughter of an Ilokano, I firmly believe that bagoong is the best pairing for bagnet. The simple taste of this dish pairs perfectly with the umami of the aged bagoong. It gives it a complexity that highlights the taste of pork without overpowering it – which I know can be surprising.

Bagoong na isda is so hard to come by when you are not in the Philippines (*insert me crying*), so nowadays, I find myself pairing bagnet with something acidic, like vinegar with onions. Although I am sad that I can’t have the usual pairing that I crave, funnily enough, I think I have come to appreciate it even more, as it represents another layer of Filipino cuisine where everyone is welcome! Having a humble dish like bagnet just shows you that you may have a different preference, but you can still enjoy it and appreciate the ulam that made me eat pork.

Breaking Down the Recipe:

What is Bagnet?

Bagnet is a Filipino version of siu yuk, or Chinese crispy pork belly. It is very popular in the Ilocos region of the Philippines and is sometimes referred to as “Ilocos Chicharon” because of its similarities in cooking method. Provinces in the Ilocos region have their own way of preparing and cooking bagnet. My dad is from Ilocos Sur, so the version I grew up with and love is the method where the fat from the pork belly is rendered out by boiling it in oil and water. Once the liquid has evaporated, it is then fried in the rendered pork fat once, then fried again to make it extra crispy. For this recipe, I will be doing the Ilocos Norte way, which is to boil the pork belly in aromatics, then fry it until crispy – very similar to lechon kawali.

Recipe testing this was really cool because I got to learn about how bagnet is made throughout different parts of the region. I would say that no one is better than the other, but each one does have its perks. The Ilocos Sur one is more humble, as it doesn’t use much seasoning. HOWEVER, it is the perfect pairing for the umami of bagoong. The way we would eat it is with rice (duh), while pairing it with bagoong, tomatoes, and onions. I know that bagoong can be overpowering, but with a dish as simple as bagnet, everything just falls into place. The Ilocos Norte version, on the other hand, uses seasonings while boiling the pork! The aromatics are infused into the meat while it is being tenderized, making it perfect for people who like pork but don’t want the pork taste (iykyk).

For my recipe, I tried to encapsulate this using the tools that I have. I think using an air fryer is the most efficient way to get the same effect without using a lot of oil. When it comes to flavours, I tried to capture the humble taste of a bagnet that is uniquely Ilocos, paired with sukang Iloko to cut through the richness of the dish. But of course, if you have bagoong, that would be even better!

I can already imagine little Kat asking for her second serving of rice because it’s really that good.

Bagnet vs. Lechon Kawali: What’s the Difference?

When I was trying out this recipe, I had a bit of a Spider-Man moment (*pause* and imagine the Spider-Man meme) with these two dishes – bagnet and lechon kawali – because what’s the difference? With late-night matcha runs, here is what I have found! As I have mentioned, bagnet is an Ilocano regional dish with its own traditional methods, while lechon kawali is the broader Filipino preparation of boiled-then-fried pork belly. You will notice that a lot of restaurants refer to crispy pork belly as lechon kawali, with the idea that it is part of a lechon (roasted pig) fried in a kawali (a deep pan/wok).

Depending on the staples of the area, you will also find that the pairings or dipping sauces for the two differ. Bagoong is a staple in many households in Ilocos, so bagnet is commonly eaten with it. Sometimes, my dad would use sukang Iloko, which is a slightly brown sugarcane vinegar. Lechon kawali, on the other hand, is often dipped into lechon sauce – a liver-based gravy – similar to how lechon is eaten.

Although there is not much difference, I think acknowledging that the two coexist is still important, as it represents two different parts of the Philippines where these dishes were created. I like that they also have similarities because it shows the different cooking techniques found throughout our country. Whatever your preference is in the preparation or even the pairing, I respect that – as long as you enjoy the food!

Why boil the pork belly with aromatics?

This process may seem weird at first because when you’re making crispy pork belly, you’re usually trying to avoid moisture at all costs to achieve that crackle in the skin. But liquid is not always the enemy!

Boiling your pork belly actually does two things: first, it helps tenderize the meat. The prolonged heat and moisture break down collagen into gelatin, which gives the meat that soft, tender texture. It also allows some of the fat to render out during the cooking process. Second, it can help season and flavour the meat. Some water-soluble flavour compounds and salt can move from the cooking liquid into the meat during the cooking process, so you’re not just seasoning the surface – you’re giving the pork a chance to take on some of those flavours from the inside, too!

My choice of ingredients for the boiling process are salt (very important because it helps season the meat well), whole black peppercorns, bay leaves, garlic, ginger, sugar, and vinegar. I find that the vinegar helps cut through that porky taste and just makes the pork taste better overall.

How do you make the skin crispy again after boiling?

After boiling the pork belly, the next step is removing excess moisture from the skin to make it crispy. If you have time, you can refrigerate your boiled pork belly overnight, uncovered, to let the cold air dry out any moisture on the skin. However, I know that our patience has grown short because of social media (we need to work on this!), so another thing that we can do is dry the skin with a clean kitchen towel, brush the skin with a light layer of vinegar, and cover the entire skin with a thick layer of salt.

This method only works if you’re using an air fryer – which we will be doing for this recipe! But if you still want to do it the traditional way (deep-frying), you can also place your pork belly in the oven and bake it at a low heat (200°F) for an hour. The goal is not to cook it, but rather to dry out any excess moisture from the skin.

Once you remove any moisture, the only thing left to do is watch the beautiful, delicious skin crackle and get crispy!

Does poking the skin make a difference in this recipe?

The skin is usually poked before frying, or in this case, air-frying, to release any moisture and allow the fat to render more continuously and evenly. It basically helps create the blisters you usually see on crispy pork belly! However, something surprising happened to me when I was recipe testing because I was trying it out on two pork bellies (one pierced and one not). I found that I got pretty much the same result for both – a crackly skin top. What I did notice is that the one that was refrigerated overnight (with the skin not poked) had more bubbly skin! So, for this recipe, if you forget to poke the skin, you will still get your desired texture!

Instructions:

*Detailed instructions and tips available in the recipe card below.

In a deep pot, add your water, all your aromatics, and your pork belly.

Let it cook over medium-low heat for 45 minutes to 1 hour, or until it is tender enough that you can gently poke the meat with the tip of your knife.

Remove your pork belly and pat the skin dry with a kitchen towel while seasoning the meat (sides and bottom) with the dry rub mixture.

Place the pork belly on foil and carefully fold the sides to protect the edges, so the only thing exposed is the skin.

Clean the skin one last time, then brush it with a thin layer of white vinegar before pouring the salt over the top, making sure the entire skin is covered.

Cook it in the air fryer at 350°F for 30 minutes.

Remove the salt. If any salt falls to the sides, gently brush it off with a kitchen towel. You can also remove the foil. You can gently poke the skin with a toothpick or fork to help achieve those little bubbles on the skin.

Air-fry it again at 400°F for 30 minutes.

Let it rest until it is cool to the touch, then start slicing it into small pieces! Enjoy your bagnet with your choice of dip – mine is sukang Iloko or bagoong with diced tomatoes and onions (add a little bit of chilli if you like it spicy).

Ingredients:

Bay Leaves

Bay leaves is a herb widely used in Filipino cuisine, specifically in dishes that are masarsa (or saucy), like giniling! They are used as a flavouring agent that helps neutralize the gamey smell of protein, which can be quite strong. In fact, their flavour is so distinct that you usually only need 2 or 3 leaves when cooking.

The flavour itself can be reminiscent of oregano, with a hint of herbal notes, but it’s more woodsy! I personally like bay leaves because they remind me of the smell of our kitchen during fiestas. But if you’re trying them in your dish for the first time, you can start with a small amount, like 1 or 2 leaves!

Fun fact: Bagnet was originally created as a way to preserve pork. The boiling and frying processes helped extend the shelf life of the meat, especially back when refrigerators weren’t really a thing. It is then fried again when consumed, which is why bagnet traditionally gets a second fry, unlike lechon kawali. The name is also said to derive from the Ilocano word bagnetin, which means to preserve pork.

Equipment:

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