Origin Of Bagnet

Either when I’m touring guests or simply visiting ilocos espc at Vigan. I’m often found at Bagnet stores. Putok batok sabi nila but nah, I’m good.

Bagnet is a popular Filipino dish that originated from the northern region of the Philippines, particularly in the Ilocos region. It is a deep-fried pork dish made from pork belly or pork shoulder that is first boiled until tender, then typically air-dried or refrigerated to remove excess moisture before frying. The result is a crispy and flavorful pork dish that is often served with a dipping sauce, such as a mixture of vinegar, soy sauce, garlic, and spices.

Sample of what I usually sell when I’m at Manila.

Bagnet is known for its crispy skin and tender meat, and it is often compared to other crispy pork dishes from around the world, such as Chinese-style crispy pork belly or Western-style pork crackling. It has become a beloved dish in the Philippines and is commonly served as a main course or as a component in other Filipino dishes like Kare-Kare (a Filipino oxtail stew) or Pinakbet (a Filipino vegetable dish).

The Ilocano people, who primarily inhabit the Ilocos region in the northern Philippines, are credited with the creation and popularization of bagnet. Over time, bagnet has spread to other parts of the Philippines, and variations of the dish can be found in different regions with slight differences in preparation and seasoning.

Bagnet has gained popularity not only for its delicious taste but also for its role as a key ingredient in various Filipino culinary creations. It is often used to add a flavorful and crispy element to dishes, and its versatility has made it a favorite among Filipino food enthusiasts.

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