NARVACAN, Ilocos Sur – “Maykan, mangan ti bagnet!” (Come, let’s eat bagnet!) echoed through Barangay Margaay as Mauro Corrales, a veteran in the bagnet business, led a live cooking demo for guests of the Department of Tourism Region 1’s May-Kan Tour on April 1.
Corrales, who owns Mauro Corrales Meat Shop and has spent 27 years perfecting the craft, walked participants through the traditional process of making Ilocano bagnet. The key? No seasonings—just pork belly, water, and coconut oil.
The meat is simmered for up to three hours before being deep-fried in pork oil for that signature crispy bite. According to Corrales, careful washing of the liempo is essential to keep its color bright and appealing.
His shop, based in Narvacan market, is known for its authentic flavors and delivers to neighboring areas including Vigan City. On average, they process eight pigs daily, a number that rises during peak seasons.
The May-Kan Tour, a regional culinary and cultural showcase, brought together foodies, content creators, chefs, and travel operators from April 1 to 5, highlighting the heirloom dishes and rich gastronomic traditions of Ilocos Norte and Ilocos Sur.
Beyond the bagnet, the event also spotlighted local longganisa, indigenous cooking methods, and the vibrant cultural identity of upland communities—making it a flavorful journey through Northern Luzon’s heritage.