May 19, 2015
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This post is overdue. I’ve got my hands full lately that I forgot to post this mouthwatering Sinigang. Last month, dad and mom visited Vigan and for pasalubong, they brought home Longganisa (pork sausages) and Bagnet (deep fried pork just like Lechon Kawali).

I decided to make a delicious Sinigang using Bagnet instead of just the regular sliced pork meats. Yeah, I hear you. It’s summer and Sinigang is too hot a dish for this season, but I was really craving for something tangy so, Sinigang na Bagnet it is.

sinigang na bagnet 1

Now, tell me if it doesn’t make you drool? It’s the tastiest Sinigang ever! Tastier than the Corned Beef Sinigang I did before. If you know how to cook Bagnet, I suggest you try doing a Sinigang na Bagnet.

Sinigang na Bagnet


  • 1 tablespoon vegetable oil
  • 1 medium onion, quartered
  • 1 teaspoon salt
  • 3 tomatoes, seeded and quartered
  • 1 pound Bagnet, sliced into serving pieces
  • 4 cups water, more if needed
  • 1 package tamarind soup base (I used Knorr®)
  • 1/4 pound fresh string beans, trimmed
  • 1 cup Kangkong leaves
  • 4 to 5 pieces Okra, halved
  • 1 Radish, sliced
  • 3 pieces Siling Haba


  1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Add tomatoes and Bagnet slices. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat, simmer. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in vegetables (except Kangong leaves) and cook until tender. Once the veggies are tender, turn off heat, add Kangkong leaves and cover. Serve with steamed rice after a minute or two. Enjoy!

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One response to “Sinigang na Bagnet”

  1. Morten says:

    It looks like a dish I would just love to eat.
    Morten´s last blog post ..The Brew Master ( Nederburg ) 2010

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