My Filipino Recipes

Meat Recipes

Bagnet Recipe

(Ilocano Chicharon Baboy)

Bagnet is the Ilocano version of Lechon Kawali, also known as Filipino-Ilocano Chicharon Baboy. It is a deep fried pork's meat, usually from large chunks of pork leimpo, belly or pork sides. The pork is first boiled and then deep fried in hot cooking oil. When cooking this sinful yummy dish, be very careful enough not to get burned as there will be a lot of hot oil splashing.

Bagnet Recipe Image

Bagnet Ingredients

  • 1 kilo pork belly; cut into desired pieces
  • 1 liter cooking oil
  • 1/2 liter water
  • Salt to taste
  • Water

Bagnet Cooking Instructions

  1. Dry pork meat under the sun for at least 1-2 hours to dehydrate. Slice to desired sizes and set aside.
  2. In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender.
  3. Submerged pork in hot cooking oil until skin pops up with bubbles. Let cool and you can repeat this process for more skin bubbles to pop up.

Cooking Tip

  • To avoid mess as well as burns, cook in a low cooking area.

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Comments (33)

hello, sino po may alam jan na supplier ng bagnet? werplaning to intruduce it kasi in resto. sana po meron contct me at 09279526416 thanks
#33 - - 05/05/2014 - 03:44
naimas nga talaga t bagnet dta ilocos, ngem naim-imas manen t bagnet dta urdaneta, pangasinan! padasen u gagayyem......
#32 - vicky arsenio - 11/22/2013 - 01:42
if you are in laoag city, buy bagnet at laog city public market , parang chicharon ang balat,but if you will also visit vigan city ,you may want also to try the vigan bagnet.there is different in taste . pareho masarap!
#31 - frank c.tee - 09/01/2013 - 21:21
now i know what to cook for my ilocano boyfriend!!!!..... it will be a nice surprise pag dating nya galing US!!!.... thanks for the info
#30 - becky - 03/03/2013 - 02:56
Bagnet recipe
Ruth's comment is true. i come from Batac City where sistsaron or pak pak is famous for. It is called pak pak when the head is the one that is cooked as sitsaron. Agood sitsaron should be full of blister(nabukar in ilocano) and it should be light. You can skip first frying by using the turbo/oven.
#29 - - 07/09/2012 - 09:44
chief cook
basta ilokano...da best sa bagnet...
#28 - jayvee florentino - 06/05/2012 - 13:02
Try it on Via Mare restaurant. :) Bagnet with vegetable
#27 - Bluestan - 03/15/2012 - 01:08
bagnet restaurant
Bagnet restaurant is located here in estrella makati and in Leon guinto st. ;-)
#26 - jenifer gonzales - 12/27/2011 - 22:27
saan po meron bagnet dito sa manila? any restaurant u know that serves bagnet?

#25 - MARLS - 12/15/2011 - 21:01
mas masarap po ang bagnet ng bangued,abra d best tlga n ung abrasbest longanisa try nio po pag kau ay magawi s ilocos....
#24 - marie - 10/14/2011 - 04:21
i will try this! thanks for sharing it with us :)
#23 - Sweetie - 09/14/2011 - 19:47
naimas bagnet
#22 - Joanne Mae - 09/04/2011 - 20:37
Sarap talaga ng bagnet sa ilocos sur
#21 - andrew - 07/16/2011 - 04:31
ang sarap naman nang bagnet.....
#20 - micah amper - 06/19/2011 - 15:21
hay ang sarap nman sna meron nyan dito sa US
#19 - imee - 05/26/2011 - 16:54
:-O hahaha mamatay kau sa sarap whahhhhhh
#18 - wilfredo ausan, jr - 05/14/2011 - 05:15
i remember may seminar kmi sa ilocandian hotel,then paguwi namin bumili ako ng maraming bagnet,si pa kmi nakakakrating ng pampangga ubos na sa sobrang sarap....
#17 - merricel - 04/16/2011 - 09:52
wowowow makapalagip dagitoy nga masidsida jay pinas salamat kadagitoy nga recipe
#16 - dolly apostol - 04/14/2011 - 21:43
Am 70 years old and still enjoy cooking bagnet. Manaman na..mngan ta mu !
#15 - Ador A. - 04/03/2011 - 17:51
Bagnet Recipe-Filipino-Ilocano Chicharon Baboy
Bagnet jaz lyk a magnet, it magnetizes u 2 eat sum mor he!he!
#14 - jumbo flat - 03/13/2011 - 04:28
actually it is called bagnet when you submerged it only once in boiling oil. It is called bagnet when the meat is still not quite done. The final product is called sitsaron or pakpak in Ilocos where it originated.
#13 - Ruth - 02/22/2011 - 12:09
:-)sarap yan...panglaok ti pnkbet....tgl n akong d nka tikim yan....
#12 - jacklyne hidalgo - 02/13/2011 - 22:29
ganun pala yun. salamat. :-P
#11 - magie - 01/15/2011 - 08:47

At last , I saw how to do bagnet. It's been years of asking but it seems to be a secret

Dios ti agngina kenka nga nangipost. Now I have another master recipe to serve.

Merry Christmas!!
#10 - Babette Padilla - 12/19/2010 - 11:34
i tried several techniques of cooking chitcharon but it didnt work maybe this one will... cross my fingers!!!! Thanks for sharing this
#9 - lito - 12/01/2010 - 20:42
:-O naku poooo!!!!! it makes you dye young, masarap naman!!!!
#8 - lani - 10/17/2010 - 08:20
Another Version of Chicharon Baboy (Skin Only)
Below is a recipe of Chicharon Baboy (Skin Only) from a Filipino in Manila for further reference.

Chicharon Ingredients:

1/2 kilo skin of pork; cut into 1 x 2 inches
1 liter cooking oil
Salt to taste

Chicharon Cooking Instructions:

Bring pork skin to a boil until tender. Place in a container filled with cooking oil for a week. Remove from the container, then let it completely dry under the sun. Deep fry in hot cooking oil until bubbles pops up from the skin. Remove from oil, then sprinkle with salt to taste. Serve the sitsaron with vinegar.

link reference:
#7 - MyFilipinoRecipes - 07/22/2010 - 22:26
i always want to learn how to cook chicharoon baboy, i am a chinese from Malaysia who loke to eat filipino food, Maraming Selamat po...
#6 - chua min ming - 07/09/2010 - 21:50

Thank you for sharing this recipe for pork... i have been wanting to know how to make it for a while now ...thank you for sharing. GodBless.
#5 - cora browning - 07/03/2010 - 15:10
I'm glad I found this website. The best there is. The filipino recipes are scrumptious.
#4 - Leah Litsinger - 04/23/2010 - 11:22
naku po...kakamatay nman nyan!!!!:-O
#3 - joepok - 01/19/2010 - 05:50
ang sarap talaga ng bawal ;-)
#2 - anny - 01/16/2010 - 02:56
#1 - Belle - 12/04/2009 - 01:38
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