Bagnet Adobo sa Pinya Recipe
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Bagnet Adobo sa Pinya is one way to give life to this delicacy whenever there’s leftover. How to cook it? Read futher.

Bagnet is a delicacy of the Ilocos region that is irresistible not just to the Filipinos but to foreigners as well.

This awesome product is made from pork bellies that are boiled for a few hours and then fried. Some sellers repeated the process several times to achieve the melt-in-your-mouth consistency.

Read: Bagnet: the awesome head-aching treat from Vigan

But, let’s admit — despite this is delicious, eating this in large amounts will make you cringe and then later be fed up. So, what will happen with the leftover? Well, we can recook it.

What is Bagnet Adobo sa Pinya?

This recipe is just like any adobo dish but with the addition of pineapple chunks and juice. This also has no sugar because the syrup is added to make it sweeter.

This is a little dry but you can adjust it based on your preferences.

What are the Ingredients?

  • 1/2 kilo bagnet – much better if you’ll re-fry it. Then, chop into small pieces.
  • 1/4 cup soy sauce
  • 1/8 cup white vinegar
  • 1/2 cup pineapple juice
  • 1 can (234 grams) pineapple chunks – you can use the syrup as the sweetener.
  • 4 cloves garlic – minced
  • 1 medium red onion – chopped
  • laurel leaves
  • oil
  • pepper


  1. In a pan, saute garlic and onion.
  2. Add the soy sauce, white vinegar, pineapple juice, and syrup. Let it boil.
  3. Add pepper and laurel leaves. Let it simmer for a few minutes.
  4. When the mixture thickens as if it is already caramelized, it’s time for you to add the bagnet. Then mix well.
  5. Let it simmer for about a minute then remove from the fire.
  6. Set aside and wait for the mixture to sip in the bagnet.
  7. Serve and enjoy.

You can always adjust the sweetness. If you want it sweeter then add white sugar and if you want it less sweet, you can add salt or soy sauce.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

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