The bagnet from Ilocos Norte is locally known as chicharon or deep-fried pork meat. This site describes the bagnet cooking.
The Bagnet takes a longer process to prepare. Choice cuts from the pig (usually its side called three layers) are made into Bagnet. These cuts are placed in a sinublan (a very large iron pot) to boil. The [tag]pork[/tag] meat is then submerged in brewing oil until bubbles begin to appear while its skin hardens and begins to pop. About 20 minutes after the meat was taken out from the frying pot, the process is repeated until the skin pops further.
The secret to the mouth-watering Bagnet is in its crispy skin. The crispier it becomes, the harder to resist.
When kept inside a refrigerator, the Bagnet can last for a week before it gets spoiled. When left in normal room conditions, one can have a repeat of the dish for at least three days.
Via mare in Greenbelt 4, Makati offers bagnet among their other dishes. It was my first experience to eat bagnet . They served it with pinakbet vegetables and bagoong . The pinakbet is a mixture of vegetables like squash, okra, eggplant, ampalaya or bitter gourd and string beans cooked with bagoong or fermented fish paste.
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