Pinakbet nga addaan kaggo.
Yet
another kaggo dish. And now with the ubiquitous but venerable pinakbet.
Instead of the usual meat such as pork with thick fat or that quintessential bagnet (also called chicharon, deeply fried pork shanks), or fish grilled or fried or
dried, let's try some shellfish. And kaggo,
being a large clam with a promising "meat" is one suitable
consideration for a sagpaw.
These are really humongous clams, you bet:
Open
the...
