Bagnet is an Ilocano deep-fried pork belly, first boiled, air-dried, and twice-fried until the skin turns extraordinarily crisp while the meat stays remarkably tender beneath. Often traditionally served with bagoong or in pinakbet, it reflects the Ilocos region’s truly distinctive technique for achieving maximum crunch.
Bagnet
From plant-based sisig to vegan dinuguan, here is where to find delicious meatless versions of Filipino classics.
From seafood to socarrat, here’s your ultimate guide to finding the best paella in the city.
Beyond Vigan empanada, bagnet, and longganisa, discover the lesser-known dishes of Ilocos Sur that showcase the province’s resourceful cooking and love for bold, distinctly Ilocano flavors.
No bad blood among these regional cousins—just plenty of pork, bold flavors, and delicious differences.
There are certain names in the Philippine food industry that come with expectations. Raul Fores is one of them.
You may come for the crocodile sisig and tamilok, but it's these local delicacies that deserve a place in your suitcase.
You May Also Like
Advertisement