Bagnet
Bagnet, also known as chicharón, tsitsarón, or sisirón is a Filipino dish made from pork belly that is boiled and deep-fried until crispy. Originating from the Ilocos Region, bagnet was traditionally prepared as a preserved pork belly dish. It can be eaten on its own, served with cooked rice, or enjoyed as pulutan. Bagnet is also commonly used as an ingredient or paired with other Filipino dishes such as pinakbet, kare-kare and dinardaraan.
Traditionally, authentic bagnet is prepared without any seasoning and is deep-fried directly. Contemporary versions may be seasoned with garlic, black peppercorns, bay leaves, and salt before frying. Bagnet is commonly dipped in vinegar-based sauces such as inartém, usually sukang-Iloko, or, more rarely, seasoned pig's blood. Another popular Ilocano condiment is KBL, which stands for sliced kamátis, bugguóng, and lasoná. This zesty relish serves as a dipping sauce for crispy fried foods like bagnet.
Etymology
The term bagnét is derived from the Iloco word bagnétin, which means "to preserve the pork."Traditionally, pork belly is preserved by boiling and frying the slabs of meat before refrigeration, then deep-fried a second time when ready to serve. In Ilocano, bagnét can also function as a verb meaning "to dry" or "to cause to become dry," and as a noun referring to pieces of fat from which lard has been extracted.
Variations
Bagnét is commonly used as an ingredient or paired with other Filipino dishes such as pinakbet, kare-kare, and dinardaraan, where its crisp texture contrasts with vegetable-based or sauce-heavy preparations. In modern Filipino cuisine, bagnet is sometimes incorporated into fusion dishes, including adaptations of traditional stews and vegetable dishes, to add richness and texture.Bagnet is often compared to other Filipino and international pork dishes due to similarities in preparation and appearance. It is frequently likened to lechon kawali, another Filipino deep-fried pork belly dish, although bagnet is distinguished by its multi-step process of boiling, drying, and double-frying. Internationally, bagnet is comparable to chicharrón found in Latin America and Spain; however, bagnet differs in that it uses thick cuts of pork belly and emphasizes preservation techniques rather than solely frying.
Regional and household variations of bagnet may differ in seasoning, drying time, and frying method, with some versions incorporating spices such as garlic, bay leaves, and black pepper, while others adhere to the traditional unseasoned preparation.
In popular culture
Bagnét has appeared in Filipino popular culture, notably in the film I’m Drunk, I Love You, where the character Carson, portrayed by Maja Salvador, is depicted craving the dish. The scene emphasizes the cultural familiarity and appeal of bagnet, culminating in an impromptu celebratory “bagnet dance.”The town of Narvacan, Ilocos Sur is regarded as one of the earliest producers of bagnet in the Ilocos Region. The municipality celebrates the Bagnet Festival, an annual culinary and cultural event that highlights the local specialty. The festival typically features street dancing, float parades—often themed around bagnet—and cooking competitions. It is usually held in December, prior to Christmas, and serves as a showcase of local heritage, cuisine, and community pride.