Bagnet is the Ilocano version of lechon kawali or chicharon baboy. It is made by deep frying the pork belly until golden brown and crispy. The skin with all the fat is so crispy while the lean meat part is crispy but not dry. It can be eaten as it is or with rice. It can also be added into various dishes with vegetables. It is also a common ingredient of their infamous miki. They usually dip it into their own version of bagoong or sliced tomatoes.
Bagnet is usually sold at the market place in Batac, Ilocos Norte, where we are staying. The locals said that we need to go early to the market, because stocks usually runs out before lunch time. Market price is around 400 to 500 pesos per kilogram. It also has a long shelf life so you can bring some back to Manila if you want to. Just keep it refrigerated when you get home. It is already cooked when you purchase it, all you have to do is to deep fry it again before eating.
This delicacy is a must try whenever you go to Ilocos.
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