|1 (200g)||pc||onion, quartered|
|1 (1kg)||pc||watermelon, half of flesh sliced into cubes or scooped into balls, reserve half for puree|
|1||kg||MONTEREY PORK SINIGANG CUT|
|2||pc||finger peppers (siling haba)|
|1 (200g)||bundle||sitaw, sliced 2 inches long|
|2 (100g each)||pc||eggplant, sliced|
|2 (50g each)||bundles||mustasa, sliced|
|fish sauce to taste|
1. Boil water in a pot. Add onion, tomatoes, watemelon puree, and pork. Cook for 45 minutes or until meat is tender.
2. Add sitaw and eggplants. Simmer covered for 5 minutes or until vegetables are tender. Add mustasa and watermelon balls. Season with fish sauce to taste.
Makes 10 servings.
Recipe cost: 660
Cost per serving: 66