When someone says bagnet, one thing comes to mind - Ilocos bagnet.
It’s the OG, Holy Grail of all bagnet in the Philippines.
Bagnet is basically pork belly that’s been boiled and then deep fried until crispy. It sounds simple, but it’s not.
One doesn’t decide one day to go into the kitchen and cook bagnet without the proper knowledge, tools, and skill.
Ilocanos have perfected this craft. I have Ilocano blood, but will not attempt to make bagnet from scratch….for now.
I never got the hype about Ilocos bagnet until we went there last year and tasted the real thing at Hotel Luna.
It was marvelous.
Then we brought home about 2 kilos and extended that as much as I could. It lasted a few months.
And then finally, one day, it was gone.
I didn’t bother trying other bagnet when we got back to Manila. What for, when I already tasted the pinnacle of this dish?
But one fine day, a few weeks ago, we ordered some pancit and doughnuts from Lola Nena’s. And I thought, why not try their frozen bagnet?
And so here we are this morning, armed with a pan and a generous amount of oil, ready to tackle the thinly sliced bagnet.
The first batch went really well. No splatters, whatsoever. But that’s because I put the bagnet in when the oil temperature was still low. I know. Don’t judge me. My arms are a crime scene already from many years of splatters.
Then the second batch showed some defiance. A few splatters here and there.
During the third round, that’s when things started to escalate. It was a full blown shooting. I got a solid hit on the corner of my mouth and arm.
I immediately put my arm under running water and washed the oil from my face. (I’m okay, by the way).
I turned around and said, this means war.
Yes, I fought with the remaining pieces of bagnet. Dodging splatters left and right. And no, I don’t use a lid or that oil splatter guard. Warrior’s pride, I guess.
And then there was one.
That last one didn’t put up much of a fight. I guess you can say we agreed to a ceasefire.
The ending wasn’t as exciting as the beginning. It was peaceful.
I lifted the last one and put it in my basket, wiped the oil on the stove, and proceeded to cook the side dish of string beans and shrimps, while muttering under my breath, “You better be worth it.”
And it was.
Crunchy, flavorful, that subtle smoky taste reminiscent of authentic Ilocos bagnet.
Would I cook this again and go through all that trouble just for a taste of Ilocos and remember all our wonderful memories there the moment I bite into it?
In a heartbeat.
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Lady E
P. S.
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