WHAT YOU'LL NEED
- For bagnet:
- 2 kilo pork belly (ask your butcher to cut 2” thick cubes)
- 1 whole garlic, peeled and minced
- 1 whole onion, peeled and cut into 4
- 1/2 tbsp. peppercorns
- 2 tbsp. salt
- 1 bay leaf
- Cooking oil for deep frying
- For KBL (kamatis-bagoong-lasones/onion) Sinigang sauce:
- 1/2 of 20g pack of Knorr Sinigang sa Sampalok mix
- 1 tbsp. corn starch (dissolved with hot water)
- 3 pcs. tomato sliced into cubes
- 2 tbsp. bagoong balayan
- 1 whole onion, peeled and cut thinly (julienned)
- 1/2 Liter Knorr Pork broth (dissolve ½ pc. Knorr Pork Cube in ½ L of water)
- Knorr Liquid Seasoning
- salt and pepper to taste
NUTRITIONAL INFORMATION
Amount per serving
Protein (g)
180.9g
Energy (kJ)
41230kJ
Energy (kcal)
9857kcal
Carbohydrate incl. fibre (g)
50.8g
Carbohydrate excl. fibre (g)
42.0g
Sugar (g)
17.5g
Fibre (g)
8.8g
Fat (g)
987.1g
Saturated fat (g)
359.8g
Unsaturated fat (g)
565.0g
Monounsaturated fat (g)
459.6g
Polyunsaturated fat (g)
105.5g
Trans fat (g)
0.0g
Cholesterol (mg)
1339mg
Sodium (mg)
14579mg
Salt (g)
36.44g
Vitamin A (IU)
3018IU
Vitamin C (mg)
74.5mg
Calcium (mg)
243mg
Iron (mg)
11.98mg
Potassium (mg)
4675mg
Total
180.9g
41230kJ
9857kcal
50.8g
42.0g
17.5g
8.8g
987.1g
359.8g
565.0g
459.6g
105.5g
0.0g
1339mg
14579mg
36.44g
3018IU
74.5mg
243mg
11.98mg
4675mg
Let's Get Cooking
- 1 This recipe is divided into 2 parts. First, you need to make the Bagnet and second, the sauce.
- 2 First, you need to thoroughly clean the pork belly and then prepare a deep pot where you can sauté the garlic and onion together. When the garlic is slightly brown and the onion is translucent, place the pork belly in and fill the pot with water covering the meat. Throw in the bay leaf, salt and peppercorn now. Bring this to a boil then lower the heat to a simmer for about 30 minutes. Now, don’t forget to remove the scum floating on top. They are the impurities found on the meat. Now, with the use of a strainer or colander, drain the pork belly and pat it dry with the paper towel after pricking the skin with a fork.
- 3 Gently deep-fry the pork belly at a low temperature until slightly browned. Set this aside and leave it to cool down at room temperature before storing in the chiller overnight.
- 4 The following day, fry the pork belly at high temperature until golden brown and crispy.
- 5 Moving on to the KBL Sinigang sauce, you’ll need a pan where you can briefly sauté the onion and tomatoes. Now, pour in the Knorr Pork broth and Sinigang broth in before adding the bagoong balayan and fish sauce .
- 6 Thicken the sauce with cornstarch mix and stir until you get a smooth consistency. Give this a few sprinkle of Knorr Liquid Seasoning, salt and pepper and this dish is done.
- 7 Bagnet with KBL Sinigang sa Sampalok Recipe will linger in your stomach and mind once you’ve tried it. It’s simply delicious!