Bagnet

Ang bagnet, kilala rin bilang "chicharon" sa Iloko,[1] ay isang putaheng Pilipino na binubuo ng liempo na pinakulo at pinrito hanggang sa malutong ito.

Bagnet
Bagnet
Bagnet mula sa Boracay
KursoUlam
LugarPilipinas
Rehiyon o bansaIlocos

Ang bagnet, kilala rin bilang "chicharon" sa Iloko,[1] ay isang putaheng Pilipino na binubuo ng liempo na pinakulo at pinrito hanggang sa malutong ito. Tinimplahan ito ng bawang, paminta, dahon ng laurel, at asin. Una sa lahat, pinapakulo ang karne at pagkatapos ay pinapayagang matuyo nang magdamag bago iprito upang makamit ang kanyang natatanging malatsitsaron na pagkahabi. Maaaring kainin ang bagnet nang mag-isa o kasama ng kanin. Maaari rin itong kainin bilang bahagi ng iba pang mga putahe tulad ng pinakbet at dinardaraan.[2][3][4][5][6]

Ayon sa kaugalian, sinasawsaw ang bagnet sa mga sarsang batay sa suka (karaniwang sukang gusto), bagoong, o (madalang) dugo ng hilaw na baboy.[7]

Tingnan din

Mga sanggunian

  1. ↑ 1.0 1.1 "Did You Know That Bagnet is Called "Chicharon" in Ilocos?". Yummy.ph. Nakuha noong 25 March 2019.
  2. ↑ 2.0 2.1 "Bagnet Recipe". Recipe ni Juan. Inarkibo mula sa orihinal noong 25 Marso 2019. Nakuha noong 25 March 2019.
  3. ↑ 3.0 3.1 "Bagnet Recipe". MyFilipinoRecipes. Inarkibo mula sa orihinal noong 25 Marso 2019. Nakuha noong 25 March 2019.
  4. ↑ 4.0 4.1 "Bagnet Recipe". Pilipinas Recipes. Nakuha noong 25 March 2019.
  5. ↑ 5.0 5.1 "Bagnet Recipe". Panlasang Pinoy. Nakuha noong 25 March 2019.
  6. ↑ 6.0 6.1 "Mouthwatering Bagnet Recipe". Balay.ph. Inarkibo mula sa orihinal noong 25 Marso 2019. Nakuha noong 25 March 2019.
  7. ↑ 7.0 7.1 "Bagnet (Crispy Pork Belly) with Pork Blood Dip". Panlasang Pinoy Meaty Recipes. Nakuha noong 25 March 2019.

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