Long ago and oh so very far away, I made the trek to Vigan, Ilocos, a Spanish town north of Manila, to visit a friend. She took me to the nearby bagnet and longganisa factory, where curtains of sausages hung on clotheslines and vats of pork belly slabs were being seasoned by bare-handed women rubbing the meat with spices before they hung them to dry.
In a basic sense bagnet is simply deep-fried pork belly cubes but in the Ilocano tradition these pieces of meat are seasoned and air-cured before cooking. The result is deep flavor that penetrates through the layers of meat and fat, a given when dealing with the wonderful gift of nature that is the pork belly.
Tortang Talong, Mangga at Bagoong (Eggplant Torta, Green Mangoes, Tomatoes and Shrimp Paste)
