Sinigang na Bagnet Bagnet 1.5 Kg Pork Belly 3 Pcs Leeks 6 Cloves...

Sinigang na Bagnet

Bagnet 1.5 Kg Pork Belly 3 Pcs Leeks 6 Cloves Garlic (Crushed) 1 Pc Onion (Quartered) 1 tsp Crushed black pepper Rock Salt Oil for Deep-fry

Sinigang ΒΌ Cup Tamarind Paste 1 Pc Raddish 1 Bunch Kang Kong 1 Pc Onion (Quartered) 6 Pcs tomato (Quartered) 2 Pcs Gabi (Peeled and cut into bite size cubes) 1 Liter Water 1 Bunch Sitaw (Cut into 3 inch sticks) Patis

Procedure:

  • Boil pork belly, leeks, garlic, onion, black pepper and salt until fork tender.
  • Air Dry
  • Poke pork belly skin with a fork.
  • Air Dry
  • Refry before serving

To make sinigang:

  • On a pot combine tamarind paste, onion tomato, gabi and raddish then bring to a simmer.
  • When gabi and raddish is fork tender add in sitaw and cook for 3 minutes then top kangkong. Season with patis.
  • Spoon sinigang stock on a serving bowl then top tomato, sitaw, gabi and raddish. Top sliced bagnet then top kangkong over bagnet.

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