Crispy Pork Bagnet with Garlic Vinegar
Fried pork belly crisped until the edges shatter, served with a punchy garlic-vinegar dipping sauce that cuts through the richness. Pure Filipino street food energy in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 lbs pork belly, skin-on
- 6 cloves garlic cloves, minced
- ½ cup white vinegar
- ¼ cup water
- 2 tbsp soy sauce
- 1 whole bird's eye chili, thinly sliced
- 1 whole scallion, chopped
Instructions
- 1
Cut pork belly into 1-inch cubes. Heat oil in a large skillet over medium-high until shimmering, ~2 minutes.
- 2
Working in batches, fry pork until skin crackles and edges brown, ~12–15 minutes total. Transfer to a paper-towel-lined plate.
- 3
Pour off all but 1 tbsp oil from the skillet. Add minced garlic and cook 30 seconds until fragrant, stirring constantly.
- 4
Add vinegar, water, and soy sauce. Stir and simmer for 2 minutes. Taste and adjust salt or vinegar to your preference.
- 5
Return pork to skillet and toss gently to coat with sauce. Transfer to a serving plate.
- 6
Garnish with sliced chili and chopped scallion. Serve immediately with the pan sauce for dipping.
Tools you’ll need
- 12-inch skillet or wok
- cutting board
- knife
- paper towels
- wooden spoon
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