Bagnet from Ilocos tastes extra crunchy when placed on a soft bun! Add a dollop of garlic aioli and some fresh vegetables to bring it all together, then serve with a side of kamote fries. For a full Pinoy diner dinner, serve withKamias Shake, too.
- 1/2 liter water
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 bay leaf
- 1 kilo pork chopped into 6-inch portions
- Oil for frying
- 6 tablespoons garlic aioli
- 3 Burger buns toasted
- 1 medium sized tomatoes sliced into rounds
- 1/2 medium sized Cucumber sliced into rounds
- 1/2 head Lettuce leaves separated
- 1/2 Cup mayonnaise
- 2 cloves Garlic minced
- 2 tablespoons lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Make the bagnet: In a stockpot, combine water, salt, pepper, and bay leaves. Bring to a boil. Add pork belly and continue to boil for 45 minutes to 1 hour or until meat is tender. Drain well, pat dry with paper towels, then hang to dry further for 40 minutes to an hour.
- In a stockpot, heat cooking oil. Fry pork belly pieces until golden brown. Drain and pat dry with paper towels. Set aside until completely cool.
- Reheat cooking oil, then fry pork belly pieces again for 2 to 3 minutes. Drain and then sprinkle pork with cold water. Repeat this process several times until skin pops.
- Make the garlic aioli: Simply combine mayonnaise, garlic, lemon juice, salt, and ground pepper. Mix until thoroughly combined. Cover and refrigerate for 30 minutes before serving.
- Assemble the sandwich: Spread 1 tablespoon garlic aioli on each bun. Top with bagnet pieces, tomatoes, cucumbers, and lettuce leaves. Cover with another bun. Serve with kamote fries, if desired.