Bagnet is a deep fried pork belly and from what the local said to me when I asked, it's sun dried for a
long time to make it more crispier.
It's considered the top favorite among the Filipinos.
Almost everybody knows this delicacy and no-one can't deny this, except
me, though. It's delicious but too salty for me. It's made like that to preserve it after deep frying and sun drying.
I love it though when included in any vegetable recipe, it served as the salt and of course the meat. One of that is the Pinakbet (Mixed Vegetables Saute with shrimp paste). Another local favorite in Vigan. I love it and I would love to try it again.
This is from the restaurant at Grandpa's Inn.
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