June 1, 2010



Bagnet Ingredients:
2 kilos pork belloy (liempo)
4 cups water
1/2 cup salt
1 liter cooking oil

Bagnet Procedures:
1. Boil and simmer pork (skin side up) in water with salt for 45 minutes or until tender in moderate heat.
2. Drain and air cool overnight.
3. Heat oil in a deep fryer over high fire.
4. Fry pork until golden brown in color and crispy.

Makes 8 servings.

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One response to "BAGNET"
bagnet said:
April 13, 2012

bagnet recipe

something is missing

try this..

after boling the liempo, sun dry the liempo for atleast 6hrs. before frying and see the diff.

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