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
- 2 lbs pork belly, skin-on, cut into 2-inch chunks
- 3 cups water
- 1.5 tsp salt
- 6 cloves garlic cloves, minced
- ½ cup white vinegar
- 4 cups neutral cooking oil, for frying
- ¼ tsp black pepper
Instructions
- 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.
- 2
Drain pork in a colander. Pat completely dry with paper towels — any moisture will cause splattering.
- 3
Heat oil in a heavy pot to 350°F (test with a wooden spoon handle — bubbles should stream steadily).
- 4
Fry pork in batches for 5–7 minutes per batch until skin is golden brown and crackles when you tap it.
- 5
Whisk garlic, vinegar, and black pepper in a small bowl to make the dipping sauce.
- 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
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