'bagnet' originates from Ilocano (a Philippine language), specifically the word 'bagnet', where it referred to a method/dish of deep-fried pork.

'bagnet' changed from the Ilocano word 'bagnet' and was later adopted into Philippine Spanish-influenced cuisine terminology; it entered English as a loanword in the 20th century through culinary exchange and migration.

Initially, it meant a specific Ilocano preparation/preservation method for pork (deep-frying to crispness); over time, in broader Philippine and English usage it has come to denote the specific crispy pork-belly dish known as 'bagnet'.