Bagnet is an Ilocano delicacy that involves drying pork under the sun, slicing it into smaller pieces, boiling it, deep frying it and repeating the last step after letting it dry for at least 20 minutes. Traditionally, after the second frying, you may serve it with vinegar, shrimp paste and garlic but 8065 Bagnet thought of more ingenious ways of reinventing the dish.
