Filipino Ilocano Crispy Pork Belly

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A signature dish from the Ilocos region, this double-fried pork belly is first simmered until tender, then fried twice until the skin is dramatically puffed and shatteringly crispy. Served with a sharp cane vinegar dipping sauce loaded with garlic, onion, and chili, it's the ultimate Filipino celebration dish that pairs beautifully with steamed rice.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 62 gFat
• 22 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 1 gSugar
• 36 gProtein
• 1380 mgSodium
• 450 mgPotassium
• 30 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the pork belly

• 2 lbs pork belly slab, skin-on
• 2 tablespoons rock salt
• 1 tablespoon whole black peppercorns
• 4 bay leaves
• 6 cups water

For the vinegar dipping sauce

• 1/2 cup sukang Iloco (Filipino cane vinegar)
• 1 small red onion, thinly sliced
• 4 cloves garlic, crushed and roughly chopped
• 2 Thai red chilies, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For frying

• 4 cups neutral cooking oil (for deep frying)

Directions

1. In a large heavy pot, combine the pork belly, rock salt, peppercorns, bay leaves, and water; bring to a boil over high heat, then reduce to a simmer and cook for 45-60 minutes until a fork slides easily into the meat.
2. Remove the pork belly and let it cool completely on a rack. Pat the skin very dry with paper towels, then prick the entire skin surface thoroughly with a fork or sharp skewer. For best results, refrigerate uncovered for 1-2 hours to dry the skin further.
3. Heat oil in a deep wok or heavy pot to 325°F (165°C). Carefully lower the pork belly skin-side down and fry for 25-30 minutes until lightly golden and the fat begins to render.
4. Remove the pork and let it rest on a rack for 15 minutes. Increase the oil temperature to 375°F (190°C).
5. Return the pork to the hot oil and fry for another 8-10 minutes until the skin is deeply golden, puffed, and audibly crisp.
6. Remove the pork and drain on a wire rack. Let it rest for 5 minutes before slicing into 1-inch thick pieces with a sharp knife.
7. While the pork rests, combine the cane vinegar, red onion, garlic, chilies, salt, and pepper in a small bowl and stir to mix.
8. Arrange the crispy pork on a platter and serve immediately with the vinegar dipping sauce and steamed jasmine rice.

Cook’s Notes

• Drying the skin thoroughly before frying is the single most important step for achieving the signature bubbly crisp texture.
• The two-stage frying method renders excess fat on the first fry and crisps the skin on the second high-heat fry; do not skip either stage.
• Use a deep-fry or candy thermometer to monitor oil temperature, as fluctuating heat will make the pork greasy instead of crispy.
• Sukang Iloco (sugarcane vinegar) is traditionally used, but any Filipino sukang maasim (cane vinegar) works well for the dipping sauce.
• Bagnet is best eaten immediately after frying while the skin is at peak crunchiness; reheat in a 400°F oven for 5 minutes if needed.

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