Bagnet

Ingredients

Measure and prepare everything before you begin cooking.

• 1.2 kg skin-on pork belly, cut into 3 large slabs
• 8 cups water, or enough to cover
• 1 head garlic, halved crosswise
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 1 tbsp fine salt
• Neutral oil, for deep-frying
• Spiced cane vinegar, for serving

Instructions

1. 1

   Put the pork, water, garlic, bay leaves, peppercorns and salt in a deep pot. Bring to a boil, skim the surface, then simmer gently for 60–75 minutes until a knife enters the meat easily but the slabs still hold their shape.

2. 2

   Lift the pork onto a rack and pat it completely dry. Prick the skin all over without cutting deeply into the meat, then refrigerate uncovered for at least 4 hours or overnight so the surface dries.

3. 3

   Place the pork in a deep, heavy pan and add enough room-temperature oil to come halfway up the slabs. Heat gradually over medium heat; cover with a splatter guard and fry, turning carefully, until the skin begins to blister.

4. 4

   Remove the pork when pale golden and let it rest on a rack for 15 minutes. Raise the oil to 190°C, then return the slabs for a short second fry until the crackling is deep golden and very crisp.

5. 5

   Drain well and rest for 10 minutes before chopping. Keep hands and face clear of the oil because moisture beneath the skin can cause vigorous splattering.

6. 6

   Serve immediately with spiced cane vinegar and tomato-onion bagoong relish, or use the bagnet to top Ilocano pinakbet.