Bagnet with KBL Sinigang sa Sampalok Recipe
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
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
- 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