- 2 tablespoons cooking oil
- 1 medium onion - peeled and thinly sliced
- 4 cloves garlic - peeled and smashed
- 2 large tomatoes - cut into wedges
- 2 green finger chilies - sliced thickly
- 6 cups bone broth - (we used chicken bone broth here)
- patis (fish sauce)
- 2 pinches freshly ground black pepper
- 2 pieces gabi (taro) - peeled and cut into one-inch cubes
- 2 bundles kangkong - cut into two-inch lengths
- 2 eggplants - sliced thickly
- ½ cup tamarind extract
- 500 grams cooked bagnet - or lechon kawali (see notes after the recipe), cut into two-inch chunks
- Heat the cooking oil in a large pot.
- Saute the onion, garlic, tomatoes and finger chilies until softened.
- Pour in the bone broth.
- Add enough patis to create a good flavor balance.
- Stir in the pepper.
- Add the gabi cubes and bring to the boil.
- Add the lower halves of the kangkong (the thicker stalks take longer to cook so they go in first) and the eggplants.
- Turn down the heat to low, cover the pot and cook for about seven minutes.
- Stir in the top halves of the kangkong and simmer for another five minutes.
- Pour in the tamarind extract and stir.
- Taste and add more patis, if needed.
- Drop in the bagnet, stir and simmer for two minutes.
- Serve your bagnet sinigang hot.
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