Bagnet (Chicharon Baboy) Crispy Pork-belly


  • 1 kilo pork belly; cut into desired pieces
  • 1 liter cooking oil 
  • 1/2 liter water
  • Salt to taste
  • Water


  1. In a stock pot, bring to boil the water with added salt. 
  2. Add the pork and continue boiling for 20 minutes. 
  3. Drain and set aside. 
  4. Submerged the pork in hot cooking oil for few seconds, strain, and sprinkle with cold water. 
  5. Do this process 3 times until skin pops. 
  6. Submerge the meat until golden brown and serve hot in a platter! 

Cooking Tip:

To avoid mess as well as burns cook in a low cooking area.