Bagnet originaly comes from northern region of Ilocos in the Philippines and is very similar to another guilty pleasure Filipino dish, lechon kawali. This pork dish has become a true Filipino favorite all over the country even for those non-native Ilocanos. A single taste of this crispy and savory authentic Filipino pork recipe always leaves people craving for more wherever they are in the country.
I was certainly intrigued the first time I tried Ilocos bagnet or just simply bagnet. I immediately found the similarities it has with lechon kawali but the different bagnet and lechon kawali are also plainly evident. Bagnet is hands down a crunchier and more succulent dish that comes from the puffed-up skin of the crispy pork skin and the perfectly cooked fat layered between the meat. An overall delightfully satisfying combination.
Eating bagnet is almost very similar to eating a very savory and meaty chicharon and that’s one of the best ways to differentiate from lechon kawali.
One of the main distinguishing factors that bagnet has from the more well known lechon kawali is its cooking process. Bagnet is fried twice unlike lechon kawali which is only fried once even though both are first initially broiled before frying.
Uncle Kiko’s Best 