Bagnet

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Bagnet
Laoag Dap-Ayan to Ilocos Norte - Bagnet-cropped.png
CourseMain course
Place of originPhilippines
Region or stateIlocos

Bagnet, locally also known as "chicharon" 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. The meat is first boiled and then allowed to thoroughly dry 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 eaten as part of other dishes like pinakbet and dinardaraan.[2][3][4][5][6]

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

See also[edit]

References[edit]

  1. ^ a b "Did You Know That Bagnet is Called "Chicharon" in Ilocos?". Yummy.ph. Retrieved 25 March 2019.
  2. ^ a b "Bagnet Recipe". Recipe ni Juan. Retrieved 25 March 2019.
  3. ^ a b "Bagnet Recipe". MyFilipinoRecipes. Retrieved 25 March 2019.
  4. ^ a b "Bagnet Recipe". Pilipinas Recipes. Retrieved 25 March 2019.
  5. ^ a b "Bagnet Recipe". Panlasang Pinoy. Retrieved 25 March 2019.
  6. ^ a b "Mouthwatering Bagnet Recipe". Balay.ph. Retrieved 25 March 2019.
  7. ^ a b "Bagnet (Crispy Pork Belly) with Pork Blood Dip". Panlasang Pinoy Meaty Recipes. Retrieved 25 March 2019.