00:00When you go to Ilocos, you can't miss Bagnet.
00:09I'm here in Narvacan, the Bagnet capital of the whole province of Ilocos Sur.
00:15And I'm here with one of the famous Bagnet makers, Mr. Mauro.
00:21You're the Bagnet King.
00:23Maybe.
00:25The Bagnet industry is here in Narvacan.
00:29They say this is where the Bagnet industry started.
00:31That's what the elders say, ma'am.
00:33That this is where it really started.
00:35This is where the Bagnet industry started.
00:37Yes, and that's why it's so delicious here.
00:39Because we should stick to the original.
00:41The original is always the best.
00:43So this is our pork belly.
00:45Yes, ma'am.
00:47How do you cut this?
00:49Ma'am, we cut it lengthwise.
00:51Lengthwise?
00:53Like this, ma'am.
00:55But there's a hole like that.
00:57Pork belly is the best part of a pork that is made into a Bagnet.
01:01Aside from having an even meat and fat content,
01:03it also has a wide skin.
01:07Of course, if I were to cut this,
01:09it would be ruined.
01:11Yes, ma'am.
01:13After we finish this,
01:15Hey, you know, this is a belly.
01:17The belly fat is still there.
01:21What are you going to do?
01:23Are you going to look for the dirt?
01:25Yes, ma'am.
01:27Because if you don't wash the meat properly,
01:29the Bagnet will turn black.
01:31Oh, I see.
01:33So after we wash this,
01:35what are we going to do?
01:37Are we going to season it with salt?
01:39There's no seasoning, ma'am.
01:41No seasoning?
01:43Yes, ma'am.
01:45After cleaning the pork belly,
01:47they will put it in a big pot with a lot of oil.
01:51The pork belly will be cooked for three hours
01:53by mixing oil and water
01:55to tenderize the meat.
01:57But when we cook lechon kawali,
02:01we just boil it in water, right?
02:03Yes, ma'am.
02:05But this is boiled in water and oil.
02:07Yes, ma'am.
02:09Why does it need oil?
02:11Because that's our tradition here, ma'am.
02:15And it's better to cook it in oil and water.
02:17So after three hours,
02:19this is what our Bagnet will look like.
02:21It looks tender, right?
02:23Yes, ma'am.
02:25The skin is so tender.
02:27Look.
02:29It's like jelly.
02:31Wow!
02:33It's so tender.
02:35It's really tender, ma'am.
02:37That's the secret
02:39of a delicious Bagnet.
02:41Crunchy on the outside.
02:43Very, very tender.
02:45Very, very tender on the inside.
02:47And to make the skin of the Bagnet crispy,
02:49we'll cook it again.
02:51We'll deep-fry it now
02:53in boiling oil.
02:55Okay, so this is the exciting part
02:57of cooking Bagnet.
02:59This is the second dish.
03:01Yes, ma'am.
03:03This is really boiling oil.
03:05Yes, ma'am.
03:15Wow!
03:17Wow!
03:23Wow!
03:27Yes, ma'am.
03:31Wow!
03:39Look at the difference, ma'am.
03:41It looks different.
03:43Wow!
03:53What's good about this, ma'am,
03:55is that the oil
03:57is getting more and more.
03:59What's getting more and more?
04:01While you're cooking,
04:03the oil is getting more and more.
04:05Why?
04:07Because the meat
04:09releases its own oil.
04:11So, it's like
04:13it's cooking its own oil.
04:15Yes, ma'am.
04:17So, you'll know when it's cooked
04:19and it's crispy.
04:21It's ready.
04:27And the most delicious part
04:29of cooking Bagnet
04:31is the food.
04:33Let's go.
04:35Look at this.
04:37My heart
04:39is getting scared.
04:41My high blood pressure.
04:45So, is this how you sell it?
04:47Yes, ma'am.
04:49Wow!
04:53It's so crispy.
04:55Is it soft?
04:57Let me try if it's really soft.
04:59I'm not good at this.
05:01Wow! It's so soft.
05:05It's so soft.
05:07And when you cut it
05:09like this,
05:13you can hear
05:15the crunchiness.
05:17Wow!
05:19Let's taste it.
05:21I just touched it.
05:23Is this the most delicious part?
05:25Yes, ma'am.
05:27Where do we dip it?
05:29In vinegar, ma'am.
05:31Iloco vinegar?
05:33Yes, ma'am.
05:35Onion.
05:39It's so soft.
05:43And it's so natural.
05:45There's no salt.
05:47There's no salt.
05:49It's just pork.
05:51Yes, ma'am.
05:53Let's taste it.
06:01It's like you're eating
06:03fried rice.
06:07I'm tasting the oil.
06:09I'm getting goosebumps.
06:13It's so delicious.
06:15And it's delicious
06:17when it's natural.
06:21It goes well with
06:23Iloco vinegar.
06:25It's crazy.
06:27It's delicious.
06:29And it's so soft.
06:31It's so soft.
06:33The texture is so good.
06:35The skin is very crunchy.
06:37And when you taste
06:39the meat,
06:43it melts in your mouth.
06:45You don't need anything else.
07:01Thank you for watching.
07:03Please subscribe and like.
07:05See you in the next video.
Comments