Bagnet (Crispy Pork Belly)

Ingredients:

2 kg. pork belly
1 head garlic
4 medium size onions, chopped
2 Tbsp. black pepper, crushed
2 liters of water for boiling the meat
Cooking oil for deep frying

How to cook bagnet:

• Clean and prepare the meat.
• Rub salt all over the meat and let it marinade for at least 2 hours.
• In a wok with water, add garlic, onions, black pepper.
• Add the pork belly and simmer for at least one hour and cover.
• Check the meat from time to time and prick the skin with a fork.
• Continue to cook until the meat is done but still firm.
• Remove from the wok and set aside, put it on a strainer to drain the water.
• Let it cool and air dry for at least 2 hours but preferably overnight.
• Heat 2 liters of vegetable oil  a heavy pot.
• Fry pork belly until golden brown. Set aside for a while, let it cool and put in a rack to drip the excess oil.
• Then fry again to attain maximum crispiness then serve 
• Bagnet can also be used as garnishing for pinakbet, to serve as pica-pica or as side dish.