Bagnet

Bagnet (Northern Ilocano and Tagalog pronunciation: [bɐgˈnɛt], Southern Ilocano pronunciation: [bɐgˈnɯt]), also locally known as "chicharon" or tsitsaron in Ilocano,^[1] is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt. First, the meat is boiled, and, then allowed to thoroughly drain excess moisture overnight before frying, to achieve its characteristic chicharon-like texture. Bagnet can be eaten on its own or with white rice. It can also be used as an ingredient or paired with other dishes like pinakbet and dinardaraan.^{[2][3][4][5][6]}

Bagnet

Bagnet from Ilocos Norte, Philippines
Alternative names	Chicharron, Tsitsaron
Course	Main course
Place of origin	Philippines
Region or state	Ilocos

Bagnet is traditionally dipped in vinegar-based sauces (usually sukang iloko), bagoong (fermented fish or shrimp paste), or (more rarely) pig's blood.^[7]

Etymology

Bagnet came from the word "bagnetin", which means to “preserve the pork”. They are preserved by boiling and frying the slabs of pork before refrigerating, and then twice fried when ready to serve.^[8]

In popular culture

The popularity of bagnet served as a character plot point in the Filipino film I'm Drunk, I Love You with Carson, played by Maja Salvador, depicted craving for the dish^[9][10] to the point of creating an impromptu "bagnet dance" to celebrate it.^[11][10]

See also

• Crispy pata
• Lechon kawali