WATCH: How to Make Sinigang sa Pakwan

Sinigang is a well-loved Filipino soupy dish with distinct sour and savory flavors. Most people like the tang and the sourness of this soup but if you want to take a break from your usual pork sinigang, try this version made with watermelons. The fruit gives it subtle sweet flavors while the veggies give this hearty dish texture. You can always add in store-bought sinigang powder mix to enhance the sour flavors. 

Sinigang sa Pakwan Recipe

Prep time 15 minutes
Cooking time 1 hour 15 minutes
Serves 4

5-6 cups water
1 kilo pork belly, bone-in, cut into chunks
1 cup tamarind juice
1 medium white onion, quartered
3 pieces tomato, quartered
1 piece taro root, peeled and sliced
1/2 medium watermelon, peeled, deseeded and sliced
3 tablespoons fish sauce
3 pieces okra, sliced
1/2 cup large white radish, sliced
1/2 bundle string beans (sitaw)
2 pieces green chilies (siling pangsigang)
1 bundle kangkong
1 small (40g) packet sinigang mix (optional)

1

Boil water in a pot over medium-high heat. Place pork belly and let simmer for 10 minutes. Remove the impurities.

2

Add tamarind juice, onions, tomatoes, gabi and watermelon slices. Let simmer for about 1 hour or until meat is fork tender.

3

Add the patis, okra, white radish, string beans and green chilies. Simmer for another 5-7 minutes.

4

Turn off the heat then add the kangkong leaves. Cover for another 1 minute. Serve while hot.

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