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Bagnet Sinigang with Gabi Recipe

90'
Avg. price
97
Bagnet sinigang gabi is a sinigang variation featuring crispy bagnet (deep-fried pork belly) and taro (gabi) in a sour tamarind-based broth. This recipe represents the Filipinos' love for combining crispy textures with the comforting warmth of sinigang, creating a unique and delightful culinary experience.

Not included in this recipe

Treenut
Peanuts
Lactose

Servings

- 6 +
water
5 cups Water
Water
Thịt Nạc Vai
3/4 kilogram pork belly, cut into 2-inch pieces, blanched
pork belly, cut into 2-inch pieces, blanched
Hành Đỏ
1 piece onion, quartered
onion, quartered
Cà Chua
2 pieces tomatoes, quartered
tomatoes, quartered
Dầu Oliu
1 cup vegetable oil for frying
vegetable oil for frying
175187
1 piece Siling Panigang
Siling Panigang
Củ Cải Trắng
1/2 cup sliced radish
sliced radish
Rau Đay
1/2 cup Sliced Okra
Sliced Okra
1/2 cup sitaw, cut into 2-inch pieces
sitaw, cut into 2-inch pieces
1 sachet 25g MAGGI® Magic Sinigang with Gabi
25g MAGGI® Magic Sinigang with Gabi
1 cup kangkong, picked tender stems and leaves
kangkong, picked tender stems and leaves
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Instructions

Do you have all the needed tools?

can
Pan
Simply Good Tip #1

Adding a lot of vegetables in sinigang makes makes it a balanced dish when served with rice.

Simply Good Tip #2

Leftover lechon kawali, crispy pata or lechon pork belly can also be to turned into Sinigang.

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