Bagnet

Bagnet is a Filipino dish from the Ilocos region, notably Ilocos Norte and Ilocos Sur, consisting of pork belly that is prepared to be intensely crispy when fried. It is recognized for its crackling skin and tender meat, with a strong pork flavor that leans toward savory and slightly salty.

Preparation typically involves boiling the pork belly with aromatics such as garlic, peppercorns, and bay leaves until tender. After cooling, the skin is dried to reduce surface moisture, and the belly is then deep-fried in hot oil until the skin puffs and crackles. Some cooks dry the meat further, rub it with salt and spices, and fry twice to achieve extra crispness.

Bagnet is usually served in slices as a main dish or topping, often with steamed rice and a dipping sauce such as sukang Iloko (vinegar with garlic and chili) or patis. It may also be served with atchara (pickled papaya) or bagoong for additional acidity and umami.

Cultural context and variants: Bagnet is a hallmark of Ilocano cuisine and has gained popularity beyond its homeland, appearing in Filipino restaurants and home kitchens. While it shares similarities with lechon kawali, bagnet is distinguished by its preparation style, drying process, and the exceptionally crisp skin. Regional variations exist in seasoning levels, drying times, and methods of finishing the crackling.