Chicharon, or bagnet (a more popular term for the non-Ilocanos), is a deep-fried pork dish best eaten with KBL (kamatis, bagoong and lasona) or fashionable nowadays, particularly among kids, with Mang Tomas lechon sauce. At 400.00 php/ kilo, chicharon costs an arm and a leg. There are several ways to stretch the peso though. Mind you, these chicharon dishes are stars in their own right.
Chicharon fried rice is my family’s favorite. It is cooked just like any basic fried rice, but with more soy sauce. KBL is optional. Clear broth, like fish ball soup, is a must to complete the meal.
Balatong (mongo), camatis, parya (bittermelon) ken chicharon a ingisa. Utong, in lieu of balatong, is equally yummy.
Pinakbet with chicharon. Others call it Bagbet. Here’s a recipe.
Chicharon is also an excellent topping for pancit and miki, and an important ingredient to bring out the fine exotic flavor of young garlic bulbs when cooked pakbet style. Dinardaraan (chocolate meat) becomes all the more interesting when chicharon bits are mixed in.
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Everything looks so delicious. I would really love to have the recipe.
I can’t get over these food. I’m afraid to look
at it. It’s so delicious and I so so miss it. I love bagnet! And chicharon… Haysss
umhh!!!!!!!!!! nkkagutom=)
great way of appreciating our bagnet. madam please try my in-laws bagnet and longanisa at robinsons supermarket, robinsons ilocos norte. they are also sold in vacuum sealed packaging. thank you very much.