How to Cook Sinigang na Bagnet the Filipino Way

Learning how to cook Sinigang na Bagnet is an excellent way to satisfy your cravings, especially now that the rainy season has started in the Philippines. This Filipino comfort food has the hearty tang of sinigang with the crispy, flavorful delight of bagnet, or deep-fried pork belly. If you’re looking for a dish that hits the spot with its mix of savory, sour, and crunchy goodness, this recipe is for you!

The Ilocos bagnet adds a distinct texture and flavor to the traditional sinigang. Its crispiness pairs perfectly with the tangy tamarind broth, making every bite a satisfying experience. Mastering the preparation of crispy bagnet is the key to elevating your Sinigang na Bagnet to new heights.

Ingredients:

• For the Bagnet:
  • 1 kg pork belly, skin-on
  • 1 tbsp salt
  • 1 tsp black pepper
  • 5 cloves garlic, crushed
  • 2 bay leaves
  • 1 liter water (for boiling)
  • Oil for deep-frying

• For the Sinigang:
  • 1 liter water
  • 1 medium onion, quartered
  • 2 medium tomatoes, quartered
  • 1 radish (labanos), sliced thinly
  • 6-8 pieces of okra, ends trimmed
  • 1 eggplant, sliced
  • 1 bunch kangkong (water spinach), ends trimmed
  • 1 pack sinigang mix or 1 cup fresh tamarind juice
  • Fish sauce to taste
  • Salt and pepper to taste
  • Optional: 1-2 green chili peppers for added heat

How to Cook Bagnet:

1. Prepare the Pork Belly: In a large pot, add the pork belly, salt, pepper, garlic, bay leaves, and water. Ensure the pork is fully submerged. Bring the water to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until tender.
2. Dry the Pork: Once cooked, remove the pork belly and pat it dry with paper towels. Let it cool and rest in the refrigerator for at least 2-3 hours or overnight to dry completely. This step is essential for achieving that crispy skin.
3. First Frying: Heat oil in a deep pan to around 180°C (350°F). Deep-fry the pork belly in batches for 5-7 minutes, or until the skin begins to blister. Be cautious of splattering oil. Remove from the pan and drain on paper towels.
4. Rest the Pork: Allow the pork to cool for about 15 minutes. This resting time helps ensure that the second frying produces extra crispy skin.
5. Second Frying (Achieving Crispy Skin): Reheat the oil and fry the pork belly for another 5 minutes, or until the skin turns golden brown and crispy. Drain on paper towels before cutting into bite-sized pieces.

Tips for Crispy Pork Skin:

• Pat the skin dry thoroughly and refrigerate for several hours to remove excess moisture.
• Double frying ensures the pork skin achieves maximum crispiness without overcooking.

How to Cook Bagnet Sinigang:

1. Prepare the Broth: In a large pot, bring water to a boil. Add the onion and tomatoes, cooking until they soften and release their flavors into the broth.
2. Flavor the Broth: Stir in the sinigang mix or tamarind juice. Adjust the sourness to your taste and season with fish sauce, salt, and pepper.
3. Cook the Vegetables: Add the radish, okra, and eggplant to the broth. Let them simmer until tender but still firm.
4. Add the Bagnet: Gently add the crispy bagnet pieces to the pot. Simmer for 2-3 minutes, allowing the bagnet to absorb the broth’s flavor while keeping its crunch.
5. Finish with Greens: Stir in the kangkong and green chili peppers. Let them cook for another minute, then turn off the heat to prevent overcooking.
6. Serve: Serve hot with steamed rice and enjoy the satisfying combination of tangy broth, tender vegetables, and crispy bagnet.

Ready to try something new? Learn how to cook Sinigang na Bagnet and enjoy a comforting Filipino dish perfect for the rainy season. Share your creations with us on social media!

👉 Check this out, The Best Pork Adobo Recipe: Classic and Creative Variations!