Crispy Bagnet with Garlic Vinegar Dip
Filipino deep-fried pork belly with crispy, shatteringly golden skin and tender meat inside, served with a punchy garlic-vinegar dipping sauce. Ready in 25 minutes using a shortcut boil-then-fry method.
- Total time
- 25 min
- Servings
- 4
- Calories
- 680
- Protein
- 48g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Place pork belly chunks in a pot with 3 cups water and 1.5 tsp salt. Bring to a boil, then simmer for 12 minutes until meat is tender.
Step 2
Drain pork in a colander. Pat completely dry with paper towels — any moisture will cause splattering.
Step 3
Heat oil in a heavy pot to 350°F (test with a wooden spoon handle — bubbles should stream steadily).
Step 4
Fry pork in batches for 5–7 minutes per batch until skin is golden brown and crackles when you tap it.
Step 5
Whisk garlic, vinegar, and black pepper in a small bowl to make the dipping sauce.
Step 6
Drain fried pork on paper towels. Serve hot with garlic-vinegar dip on the side.
Tools you’ll need
- large heavy pot (5-quart minimum)
- colander
- paper towels
- thermometer or wooden spoon
- slotted spoon
- small mixing bowl
- whisk
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
