Classic Pork Bagnet
Classic Pork Bagnet
  • 1 pack The Blue Kitchen Pork Bagnet
  • ½ tablespoon salt
  • 3 cups cooking oil
For sides
  • 2 red tomatoes, diced
  • 1 white onion, diced
  • 2 salted eggs, diced
  • Bagoong monamon (bagoong isda)

  1. Heat the cooking oil in a deep pot. Once oil is hot, carefully put the bagnet in. Deep fry in medium heat until crispy and golden brown.
  2. Drain excess oil by placing the cooked bagnet on a plate lined with paper towels. You may cook it again if desired.
  3. In a bowl, mix the diced tomatoes, white onions, and salted egg together into a salad.
  4. Slice the Pork Bagnet and serve with rice, bagoong monamon, and the tomato, onion, and salted egg salad. Enjoy!

Try this recipe and share the results with us! Post a photo and tag @thebluekitchen on Facebook or Instagram so we can see it.


We would love to hear from you! Please fill out the form below for any messages, questions, or inquiries, and we will get back to you as soon as we can. You may also visit The Blue Kitchen store nearest you.