{{Short description|Filipino pork dish}} {{Use mdy dates|date=October 2022}} {{Use Philippine English|date=October 2022}} {{Infobox prepared food | name = Bagnét | name_lang = Ilocano language | image = Bagnet from Ilocos Norte.jpg | caption = Bagnet, air-dried and deep-fried pork made from pork chuck in Ilocos Norte, Philippines | alternate_name = Chicharón, Tsitsarón, or Sisirón | country = Philippines | region = Ilocos Region | creator = | course = Main Course, Appetizer | served = Hot, Room temperature | main_ingredient = Pork Belly | variations = | calories = | similar_dish = Chicharrón, Lechon Kawali, Crispy Pata | other = }}
'''Bagnet''' (<small>Northern Ilocano and Tagalog pronunciation:</small> {{IPA|ilo|bɐgˈnɛt|}}, <small>Southern Ilocano pronunciation:</small> {{IPA|ilo|bɐgˈnɯt|}}), also known as '''chicharón''', '''tsitsarón''', or '''sisirón''' is a Filipino dish made from pork belly (''liempo'') that is boiled and deep-fried until crispy.<ref name=":0">{{Cite journal |last=Leticia A. Battad |last2=Clara I. Arquelada |last3=Purisima F. Rabang |last4=Aida P. Vecina |last5=Beatriz Ragon |date=2009 |title=Packaging and Labelling Bagnet: an Iloko Food Product from UNESCO World Heritage City of Vigan |url=https://ejournals.ph/article.php?id=6871 |journal=The Vector: International Journal of Emerging Science, Technology and Management |language=en-US |volume=18 |issue=1 |pages=1–1}}</ref> Originating from the Ilocos Region, bagnet was traditionally prepared as a preserved pork belly dish. It can be eaten on its own, served with cooked rice, or enjoyed as ''pulutan'' (food typically eaten with alcoholic beverages).<ref>{{Cite web |title=bagnét |url=https://philippineculturaleducation.com.ph/bagnet/ |access-date=2025-12-30 |website=CulturEd: Philippine Cultural Education Online |language=en}}</ref> Bagnet is also commonly used as an ingredient or paired with other Filipino dishes such as pinakbet, kare-kare and dinardaraan.<ref name=":1">{{Cite web |last=Aleah |date=2014-05-25 |title=Bagnet, the Famous Pork Dish from Ilocos |url=https://www.adventuringfoodie.com/2014/05/bagnet-pork-dish-ilocos.html/ |access-date=2025-12-30 |website=Adventuring Foodie |language=en-US}}</ref> [[File:Bagnet Kare Kare.jpg|thumb|'''Bagnet kare-kare''', a fusion dish combining crispy ''bagnet'' with ''kare-kare'', a Filipino stew of oxtail in a peanut-based sauce.]] Traditionally, authentic ''bagnet'' is prepared without any seasoning and is deep-fried directly.<ref name=":0" /> Contemporary versions may be seasoned with garlic, black peppercorns, bay leaves, and salt before frying. ''Bagnet'' is commonly dipped in vinegar-based sauces such as ''inartém'', usually ''sukang-Iloko'', or, more rarely, seasoned pig's blood. Another popular Ilocano condiment is KBL, which stands for sliced ''kamátis'' (tomato), ''bugguóng'' (fermented fish sauce), and ''lasoná'' (shallots or onions). This zesty relish serves as a dipping sauce for crispy fried foods like ''bagnet''.<ref name=":2">{{Cite web |last=Reyes |first=Millie and Karla |date=2011 |title=Ilocos: Land of bagnet & so much more |url=https://www.philstar.com/lifestyle/food-and-leisure/2011/08/04/712683/ilocos-land-bagnet-so-much-more |access-date=2025-12-30 |website=Philstar.com}}</ref><ref>{{Cite web |last=Villano |first=Alexa |date=2018-01-06 |title=Meet Mang Mauro, producer of Narvacan's famous bagnet |url=https://www.rappler.com/life-and-style/food-drinks/192939-famous-bagnet-maker-narvacan-ilocos-sur/ |access-date=2025-12-30 |website=RAPPLER |language=en-US}}</ref>
== Etymology == The term '''''bagnét''''' is derived from the Iloco (Ilocano) word ''bagnétin'', 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.<ref name=":3">{{Cite web |last=Victa |first=Mauricio |date=5 February 2017 |title=Narvacan, Ilocos Sur's Bagnet Festival |url=https://businessmirror.com.ph/2017/02/05/narvacan-ilocos-surs-bagnet-festival/ |access-date=22 January 2023 |website=Business Mirror}}</ref>
== Variations == [[File:Pinakbet ni Lakay Jesse.jpg|thumb|'''Pinakbet''' an Ilocano dish combining mixed vegetables with deep-fried pork belly Bagnet.]] ''Bagnét'' is commonly used as an ingredient or paired with other Filipino dishes such as pinakbet, kare-kare, and dinardaraan, where its crisp texture contrasts with vegetable-based or sauce-heavy preparations. In modern Filipino cuisine, bagnet is sometimes incorporated into fusion dishes, including adaptations of traditional stews and vegetable dishes, to add richness and texture.<ref name=":1" />
Bagnet is often compared to other Filipino and international pork dishes due to similarities in preparation and appearance. It is frequently likened to lechon 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 to chicharrón found in Latin America and Spain; however, bagnet differs in that it uses thick cuts of pork belly and emphasizes preservation techniques rather than solely frying.<ref name=":2" /> [[File:Bagnet in Boracay.jpg|thumb|'''Bagnet''' served at an upscale restaurant in Boracay, Philippines]] 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.
== In popular culture == ''Bagnét'' has appeared in Filipino popular culture, notably in the film ''I’m Drunk, I Love You'', where the character Carson, portrayed by Maja Salvador, is depicted craving the dish.<ref>{{Cite magazine |last=Albay |first=Cheekie |date=February 24, 2017 |title=An Honest Review Of 'I'm Drunk, I Love You' By Someone Who's Never Been Friend-Zoned |url=http://www.cosmo.ph/entertainment/im-drunk-i-love-you-review-a45-20170224-lfrm |magazine=Cosmopolitan |language=en-PH}}</ref><ref name="IDILY" /> The scene emphasizes the cultural familiarity and appeal of ''bagnet'', culminating in an impromptu celebratory ''“bagnet dance.”'' <ref name="AshleyMartelino20200426">{{Cite magazine |last=Martelino |first=Ashley |date=April 26, 2020 |title=PSA: You Can Now Watch 'I'm Drunk, I Love You' For Free |url=https://www.cosmo.ph/entertainment/im-drunk-i-love-you-free-on-youtube-sa3440-20200425-src-spot |magazine=Cosmopolitan |language=en-PH}}</ref><ref name="IDILY">{{Cite AV media |url=https://www.youtube.com/watch?v=SiZ1hDkjrno |title=I'm Drunk, I Love You |type=Feature Film |language=fil |publisher=TBA Studios |year=2017 |via=YouTube}}</ref>
The town of Narvacan, Ilocos Sur is regarded as one of the earliest producers of ''bagnet'' in the Ilocos Region. The municipality celebrates the ''Bagnet Festival'', an annual culinary and cultural event that highlights the local specialty.<ref name=":3" /> The festival typically features street dancing, float parades—often themed around ''bagnet''—and cooking competitions. It is usually held in December, prior to Christmas, and serves as a showcase of local heritage, cuisine, and community pride.<ref name=":3" />
==See also== * Crispy Pata * Lechon Kawali * Chicharrón
==References== {{Reflist|refs <ref name="dyk yummy">{{cite web |title=Did You Know That Bagnet is Called "Chicharon" in Ilocos? |url=https://www.yummy.ph/lessons/cooking/pork-bagnet-ilocos-dish |website=Yummy.ph |access-date=March 25, 2019}}</ref> <ref name="recipe ni juan">{{cite web |title=Bagnet Recipe |url=https://recipenijuan.com/bagnet-recipe/ |website=Recipe ni Juan |access-date=March 25, 2019}}</ref> <ref name="my filipino recipes">{{cite web |title=Bagnet Recipe |url=http://www.myfilipinorecipes.com/bagnet |website=MyFilipinoRecipes |access-date=March 25, 2019}}</ref> <ref name="pilipinas recipes">{{cite web |title=Bagnet Recipe |url=https://pilipinasrecipes.com/bagnet-recipe/ |website=Pilipinas Recipes |date=June 26, 2017 |access-date=March 25, 2019}}</ref> <ref name="panlasang pinoy 1">{{cite web |title=Bagnet Recipe |url=https://panlasangpinoy.com/bagnet-recipe/ |website=Panlasang Pinoy |date=July 13, 2015 |access-date=March 25, 2019}}</ref> <ref name="balay">{{cite web |title=Mouthwatering Bagnet Recipe |url=https://balay.ph/bagnet-recipe/ |website=Balay.ph |access-date=March 25, 2019 |archive-date=March 25, 2019 |archive-url=https://web.archive.org/web/20190325190553/https://balay.ph/bagnet-recipe/ |url-status=dead }}</ref> <ref name="panlasang pinoy 2">{{cite web |title=Bagnet (Crispy Pork Belly) with Pork Blood Dip |url=http://www.panlasangpinoymeatrecipes.com/bagnet-crispy-pork-belly-with-pork-blood-dip.htm |website=Panlasang Pinoy Meaty Recipes |date=September 12, 2018 |access-date=March 25, 2019}}</ref> }} {{Philippine cuisine}} Category:Philippine pork dishes Category:Deep fried foods of the Philippines Category:Ilocano cuisine Category:Fried pork