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5 from 2 votes

Bagnet (Crispy Pork Belly) with Pork Blood Dip

Prep Time30 mins
Cook Time1 hr 40 mins
Total Time2 hrs 10 mins
Course: Pork Recipe
Cuisine: Filipino
Servings: 4 servings
Author: Manny


For the Bagnet:

  • 2 kilo 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

For the Pork Blood Dip:

  • 5 cloves garlic crushed and chop finely
  • 1 onion chopped
  • 1 green chili pepper slice thinly
  • 1/4 cup white coconut vinegar
  • 1/2 tsp. ground black pepper
  • 1 tsp. sea salt
  • 1 tsp. brown sugar
  • 1 cup fresh pork blood
  • a splash of beer


    For the 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 with pork blood dip.
    • Bagnet can also be used as garnishing for pinakbet, to serve as pica-pica or as side dish.

    How to prepare pork blood dip:

    • 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.