SINIGANG SA PAKWAN

Ingredients:

4 (1 L)	cups	water
1 (200 g)	pc	onion, quartered
1	kg	watermelon, half of flesh sliced into cubes or scooped into balls, reserve half and puree
10 (130 g)	pc	calamansi, juice squeezed (1/3 cup)
2	pc	finger peppers (siling haba)
1	kg	MONTEREY PORK RIBS, cut up
1 (200 g)	bundle	sitaw, sliced 2 inches long
2 (100 g each)	pc	eggplants, sliced
2 (50 g each)	bundles	mustasa, sliced
3	tbsp	fish sauce (patis)

Procedure:

Cut top part of watermelon. Scoop out half of flesh into balls or cubes. Puree the remaining half. Set aside.
Boil water in a pot. Add onion, tomatoes, watermelon puree, calamansi juice, finger peppers and pork. Cover and simmer for 1 hour or until pork is tender.
Add sitaw and eggplants. Cook for 5 minutes or until tender. Add mustasa and watermelon balls. Season with fish sauce. Adjust amount as needed.

Makes 8-10 servings.

Share This Recipe

More Madalicious Things For You

UBE PANCAKES WITH CREAM CHEESE SAUCE

MANGO CREAM REF CAKE

CREMA & ICE CREAM COFFEE

DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE

VEEGA MEAT-FREE SISIG

CALLOS

GARLIC HONEY GLAZED MEAT-FREE NUGGETS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.