Bagnet is the ILOCANO VERSION of deep fried pork belly dish. Often mistaken as lechon kawali, the main difference is, Bagnet is the CHINICHARON version of the two. A typical bagnet takes about an average 3 days to prepare with 5 steps in cooking
Their bagnet involves boiling pork chunks in water until they are tender, then the meat is removed. The water is left to boil until only the fatty oil remains. They add a bit of lard to the same pot and the pork is fried in its own oil until the skin becomes tough

The Authentic and Old Fashion Way of cooking Bagnet.
In Ilocos they have thier own version of Litson Kawali, called Bagnet,
although in Ilocos itself, they have a lot of ways how to cook Bagnet, but this method is the most common, wherein the pork belly is boiled in plain water without any spices added but used cooking oil is added to enhance the flavor of the pork, It is then boiled until tender up to 2 hours..cooled completely and fry for 15 mins, set aside and cooled again completely, fry it again in high heat for less than 5 mins, and it will give you a super crunchy skin while still moist from inside.

The usual sawsawan for this delicious bagnet is just a simple vinegar, with red siling labuyo, encorporated with garlic and onion, but today we tried to use Thai inspired dip with lime and spices and fish sauce, supricingly Bagnet goes well with this dipping sauce,! ..a must try.

Bagnet is a deep fried crispy pork belly dish that is similar to lechon kawali. It originated from Ilocos and is considered to be a top favorite among Filipinos. This is best served bagoong monamon. it is a dip made of fermented anchovies

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