It has been raining for quite some time now and undeniably, it has been making us crave more and more for Sinigang. It’s not just any kind of Sinigang that we have been wanting, though, because honestly speaking, it is our Sinigang na Bagnet that we are looking forward to having again.
If you guys remember, we have actually made one years ago, and if we are remember it correctly, you guys loved it so much! That said, we are trying our hand at it again, this time by using Ilocaneza’s very own Bagnet!
Ilocaneza is known for bringing the flavors of the North to a number of households here in the Metro. Offering authentic Ilocano favorites, Ilocaneza sources their products from local Ilocano producers and they really took their time in order to find the best way to bring their products to their consumers without compromising its natural flavors.
Truly, Ilocaneza is a favorite of many, including us. We have loved them from the start up until now because they have always been consistent when it comes to providing their consumers only the best and improving areas they see the need to improve on.
To be frank, Ilocaneza has made our lives more flavorful, easy, and absolutely convenient. We have had our fair share of Ilocaneza products, and we can tell you upfront that we had a great time with each and every delicious Ilocaneza dish that came our way. You can even check here to see the other Ilocaneza products that we were fortunate to have tried already.
All that being said, we are hands down excited to share with you guys once again our Sinigang na Bagnet recipe, made more flavorful and enjoyable by Ilocaneza! As we have mentioned earlier, this time around we used Ilocaneza’s 500-gram Ilocos Bagnet which you can also get for just Php 375.
Ilocaneza’s Bagnet is made with pork belly or pork kasim, and it has gone through a tedious process of boiling, air drying and deep frying. This whole process is what makes it tender, tasty, juicy, and oh-so-crispy!
We certainly loved how scrumptious and sumptuous our Sinigang na Bagnet came to be because of Ilocaneza. You can check our recipe on it down below for an easy-breezy time in the kitchen; and of course, you can also enjoy the flavors of the North by visiting Ilocaneza’s Facebook, Instagram, and Website.
AuthorwhattoeatphSlice precooked bagnet into medium-sized pieces.
Deep fry bagnet until golden brown. Set aside.
Boil water in a pot.
Add onions, tomatoes, radish, and taro. Bring to a boil.
Add okra, eggplant, string beans, and water spinach leaves. Bring to a boil again.
Add tamarind mix, salt, and pepper. Mix.
Add deep fried bagnet. Mix.
Transfer Sinigang na Bagnet into a serving dish. Enjoy!
Ingredients
Directions
Slice precooked bagnet into medium-sized pieces.
Deep fry bagnet until golden brown. Set aside.
Boil water in a pot.
Add onions, tomatoes, radish, and taro. Bring to a boil.
Add okra, eggplant, string beans, and water spinach leaves. Bring to a boil again.
Add tamarind mix, salt, and pepper. Mix.
Add deep fried bagnet. Mix.
Transfer Sinigang na Bagnet into a serving dish. Enjoy!
