 Bagnet, air-dried and deep-fried pork made from pork chuck inIlocos Norte, Philippines | |
| Alternative names | Chicharón, Tsitsarón, or Sisirón |
|---|---|
| Course | Main Course,Appetizer |
| Place of origin | Philippines |
| Region or state | Ilocos Region |
| Serving temperature | Hot, Room temperature |
| Main ingredients | Pork Belly |
| Similar dishes | Chicharrón,Lechon Kawali,Crispy Pata |
Bagnet (Northern Ilocano andTagalog pronunciation:[bɐgˈnɛt],Southern Ilocano pronunciation:[bɐgˈnɯt]), also known aschicharón,tsitsarón, orsisirón is aFilipino dish made frompork belly (liempo) that is boiled anddeep-fried until crispy.[1] Originating from theIlocos Region, bagnet was traditionally prepared as a preserved pork belly dish. It can be eaten on its own, served withcooked rice, or enjoyed aspulutan (food typically eaten with alcoholic beverages).[2] Bagnet is also commonly used as an ingredient or paired with other Filipino dishes such aspinakbet,kare-kare anddinardaraan.[3]
Traditionally, authenticbagnet is prepared without any seasoning and is deep-fried directly.[1] Contemporary versions may be seasoned withgarlic,black peppercorns,bay leaves, and salt before frying.Bagnet is commonly dipped in vinegar-based sauces such asinartém, usuallysukang-Iloko, or, more rarely, seasoned pig's blood. Another popular Ilocano condiment is KBL, which stands for slicedkamátis (tomato),bugguóng (fermented fish sauce), andlasoná (shallots oronions). This zesty relish serves as a dipping sauce for crispy fried foods likebagnet.[4][5]
The termbagnét is derived from theIloco (Ilocano) wordbagnétin, 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.[6]
Bagnét is commonly used as an ingredient or paired with other Filipino dishes such aspinakbet,kare-kare, anddinardaraan, where its crisp texture contrasts with vegetable-based or sauce-heavy preparations. In modernFilipino cuisine, bagnet is sometimes incorporated into fusion dishes, including adaptations of traditional stews and vegetable dishes, to add richness and texture.[3]
Bagnet is often compared to other Filipino and international pork dishes due to similarities in preparation and appearance. It is frequently likened tolechon 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 tochicharrón found inLatin America andSpain; however, bagnet differs in that it uses thick cuts of pork belly and emphasizes preservation techniques rather than solely frying.[4]
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.
Bagnét has appeared in Filipino popular culture, notably in the filmI’m Drunk, I Love You, where the character Carson, portrayed byMaja Salvador, is depicted craving the dish.[7][8] The scene emphasizes the cultural familiarity and appeal ofbagnet, culminating in an impromptu celebratory“bagnet dance.”[9][8]
The town ofNarvacan,Ilocos Sur is regarded as one of the earliest producers ofbagnet in theIlocos Region. The municipality celebrates theBagnet Festival, an annual culinary and cultural event that highlights the local specialty.[6] The festival typically featuresstreet dancing, float parades—often themed aroundbagnet—and cooking competitions. It is usually held in December, prior toChristmas, and serves as a showcase of local heritage, cuisine, and community pride.[6]
