When in Vigan, one dish you simply can’t leave without trying is the iconic Bagnet—a crunchy, golden slab of deep-fried pork belly that Ilocanos proudly call their own.
During my visit, I asked a local how it gets that extra crispy bite, and they shared a little secret: Bagnet is sun-dried for hours after boiling, then deep-fried to perfection. No wonder it's this crunchy!
Ukoy, sometimes spelled Okoy, is a beloved Filipino appetizer known for its golden, crispy texture and flavorful shrimp filling. Traditionally, it’s made using unpeeled small shrimps, which give it a distinct crunch and savory flavor. Some variations use peeled shrimp, but the unpeeled kind adds to that irresistible crispiness.
🌟 What Makes Vigan Ukoy Special?
Unlike the usual Ukoy, the famous Vigan Ukoy is made from galapong — a sticky rice dough — mixed with shrimps, onions, spring onions, and a blend of spices. This batter creates a unique texture and a deeper flavor profile.
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