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.

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