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 with pork blood dip.

Bagnet can also be used as garnishing for pinakbet, to serve as pica-pica or as side dish.

Pour the pork blood in a blender. Add vinegar and spices.

Add a splash of beer. Cover and blender the mixture until smooth.

In a small pot, pour the mixture and simmer until it thickens and season (black pepper,brown sugar and sea salt) according to your taste.