Filipino Native Dish - Bagnet

There is no food in the world like Bagnet. If you have not tried it, you should.

Though many people compare it to Chicharon, which is crispy, deep fried pork skin, Bagnet is in a class of its own. It is crispylicious on the outside and tender juicy on the inside. This Filipino native dish is a must try for everyone.

What is amazing about Bagnet is how it was cooked, though you may find out that it was twice deep-fried, there is just something uniquely different about it.

Way back during the olden days, there was no way to be able to store food, the enterprising and resourceful Ilocanos created Bagnet, which when cooked properly and wrapped well, has a shelf life of nearly one week.

Bagnet can be reheated and the flavor and texture will still be superb. It is heavenly when dipped in special sauce and eaten with steaming hot white rice.

There are two kinds dipping sauce for Bagnet. One is made from Ilocos vinegar and chopped onions. The other one is called KBL, which is short for Kamatis (tomatoes), Bagoong Isda(fish paste), and Lazona (onions). The term KBL was coined during the time of Former Philippine President Ferdinand Marcos, as this was the initials of his political group, Kilusang Bagong Lipunan, and he was an Ilocano.

One can go to the Ilocos region to buy Bagnet or look for an authentic Ilocano restaurant in Metro Manila. Dine in or take out Bagnet from a regional Philippine restaurant.