Cover and bring to a boil, then lower heat to simmer for 45minutes to 1 hour or until pork is tender.
Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then dry with paper towels if necessary. Brush lightly with patis. Keep refrigerated for several hours.
In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown. When the skin side is up, laddle cold water onto the skin.
Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
Chop Bagnet to serving pieces and serve immediately with rice, Sukang Ilocos or tomatoes or onions.
Recipe by Panlasang Pinoy Recipes™ at https://www.panlasangpinoyrecipes.com/ilocos-bagnet-recipe/