How to pronounce Bagnet

In the International Phonetic Alphabet it is /baɡˈnɛt/. In plain English letters that is bahg-NET, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Bagnet?

Bagnet is a main dish of the Philippines. Where it comes from: Ilocos. People usually eat it at lunch or dinner and as a snack. Its main ingredients are pork. It tastes savory and rich.

Where Bagnet comes from

Bagnet is one of 34 signature dishes of the Philippines on this map. See all dishes from Ilocos (Region I).

• Pinakbet · Main dish · Ilocos

  Pinakbet, or pakbet, is a vegetable dish from the Ilocos region of northern Luzon and a staple of the Ilocano people.

• Poqui poqui pokí pokí · Main dish · Ilocos

  Poqui poqui, also spelled puké puké or pukí pukí, is a scrambled egg dish from the Ilocos region in northwestern Luzon.

• Igado · Main dish · Ilocos

  Igado, also known as dinaldalem, is a pork dish that originated in the Ilocos region and is regarded as a staple of Ilocano cooking.

• Adobo · Main dish · Luzon

  Adobo is the Philippine way of braising meat in vinegar, garlic, bay leaf and black pepper, usually with soy sauce, until the sauce is reduced and glossy.

• Sinigang · Soup & stew · Tagalog region

  Sinigang is a sour soup, and sourness is its point.

• Lechon litson · Main dish · Cebu

  Lechon is a whole pig roasted for hours on a bamboo spit over charcoal, turned by hand until the skin becomes thin, crisp and lacquered.

Food of the Philippines

Dishes like Bagnet in other countries

Same type of dish and similar main ingredients as Bagnet:

• Wanluan pork knuckle 萬巒豬腳 · Main dish · Pingtung, Taiwan

  Wanluan pork knuckle is pork knuckle braised in soy sauce, sugar, salt, garlic, spices and Chinese medicinal herbs, which help absorb the fat, then sliced.

• Poon choi 盆菜 · Main dish · Hong Kong, China

  Poon choi, basin feast, is the traditional food of the indigenous people of the walled villages of Hong Kong's New Territories, eaten at every festival and celebration and when villagers honour their ancestors.

• Rafute ラフテー · Main dish · Okinawa, Japan

  Rafute is Okinawan braised pork: skin-on pork belly, or sometimes leg, stewed in soy sauce, brown sugar and awamori, the local rice spirit, until sweet and savoury.

• Prahok ktis ប្រហុកខ្ទិះ · Main dish · Cambodia

  Prahok ktis is a Cambodian dipping sauce of prahok, minced pork, yellow kroeung, coconut cream, tamarind juice, palm sugar, pea aubergines and kaffir lime leaves.