Bagnet

Origin: Laoag, Ilocos Norte

When the choices are narrowed down to nurturing your heart while satisfying your appetite, this delicacy may not be included in your list. However, the oil-soaked Bagnet (locally known as chicharon or deep-fried pork meat), despite its cholesterol content and pre-cooked preparation, still has a staying power as other homegrown delicacy. The Bagnet takes a longer process to prepare. Choice cuts from the pig (usually its side called three layers) are made into Bagnet. These cuts are placed in a sinublan (a very large iron pot) to boil. The pork meat is then submerged in brewing oil until bubbles begin to appear while its skin hardens and begins to pop. About 20 minutes after the meat was taken out from the frying pot, the process is repeated until the skin pops further. The secret to the mouth-watering Bagnet is in its crispy skin. The crispier it becomes, the harder to resist. When kept inside a refrigerator, the Bagnet can last for a week before it gets spoiled. When left in normal room conditions, one can have a repeat of the dish for at least three days. Bagnet's commercial production dates back in the 1980s. But before producers began to notice its commercial value, Bagnet-making started as a handed-down tradition of deep-frying the meat until crispy to extend its shelf life for a few more days. Now, the Deparment of Trade and Industry has seen the growth of Bagnet production in Ilocos Norte to a multi-million-peso business from its humble beginning as a means to preserve left over meat. Three biggest Bagnet producers come from Laoag, Ilocos Norte and in nearby San Nicolas and Batac towns. See also Chicharon