Bagnet
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Bagnet ( Northern Ilocano and Tagalog pronunciation: , Southern Ilocano pronunciation: ), also locally known as "chicharon" or in Ilocano, is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt. First, the meat is boiled, and, then allowed to thoroughly drain excess moisture overnight before frying, to achieve its characteristic chicharon-like texture. Bagnet can be eaten on its own or with white rice. It can also be used as an ingredient or paired with other dishes like pinakbet and dinardaraan. Bagnet is traditionally dipped in vinegar-based sauces (usually sukang iloko), bagoong (fermented fish or shrimp paste), or (more rarely) pig's blood.
Bagnet ( Northern Ilocano and Tagalog pronunciation: , Southern Ilocano pronunciation: ), also locally known as "chicharon" or in Ilocano, is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt. First, the meat is boiled, and, then allowed to thoroughly drain excess moisture overnight before frying, to achieve its characteristic chicharon-like texture. Bagnet can be eaten on its own or with white rice. It can also be used as an ingredient or paired with other dishes like pinakbet and dinardaraan. Bagnet is traditionally dipped in vinegar-based sauces (usually sukang iloko), bagoong (fermented fish or shrimp paste), or (more rarely) pig's blood. ==See also== Crispy pata Lechon kawali ==References==
Text derived from https://en.wikipedia.org/w/index.php?oldid=1371145732 under CC BY-SA 4.0; modifications have been made.