Bagnet

Bagnet , also locally known as "chicharon" or tsitsaron in Ilocano, is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt. First, the meat is boiled, and, then allowed to thoroughly drain excess moisture overnight before frying, to achieve its characteristic chicharon-like texture. Bagnet can be eaten on its own or with white rice. It can also be used as an ingredient or paired with other dishes like pinakbet and dinardaraan. Bagnet is traditionally dipped in vinegar-based sauces (usually sukang iloko), bagoong (fermented fish or shrimp paste), or (more rarely) pig's blood.

Source: Wikipedia