Pakbet with Bagnet is new for me, with a twist of crispiness and touch of fresh veggies you will feel the yumminess of this food. Pakbet by the way is a combination different veggies (lady finger,squash,egg plant,string beans etc.) and if you will ask what is bagnet? It is boiled and deep-fried pork belly. Just like lechon kawali, what distinguishes bagnet from other fried pork dishes is the tremendously blistered skin which literally transforms the pork skin into crackling.
Unlike lechon kawali, however, which is deep fried at a very high temperature only until the skin is blistered and the meat is lightly browned, bagnet is fried longer — achieving the same blistered skin but with a well-browned, drier and crispier exterior portion of the meat. When freshly cooked, the well-browned portion of the meat is quite delightful to eat. But, after a few hours, it turns tough and leathery. (source: Connie Veneracion of Casa Veneracion)