i assume you know sinigang na baboy (in sampaloc, santol, kamatis or bayabas). but i bet you haven’t heard of sinigang na baboy sa pakwan. i went “huh?” when an officemate (who hails from rizal province) told me about it over lunch one time, when we were talking about food fed to us by our lolas. (i’m also curious about singang sa calamansi and sinigang sa mangga but those will live for another post.)
today the star of the story is sinigang na pakwan. there are types of dishes that you wouldn’t think would work conceptually, but at first taste, you fall in love with, right? this is one of them. it’s essentially sabo kamatis (nilaga/sinigang sa kamatis), which is one of my comfort food btw, only sweeter. at home we sweeten up the sinigang sa kamatis by adding saging saba. so it’s the same principle, here you put in slices of ripe watermelon instead.
the secret, according to my officemate, is the slow boil. and by slow i mean two hours, over charcoal fire. who could beat that? here’s the recipe.
2 kilos pork buto-buto (spareribs)
1 kilo pork liempo (the fatter the better)
10-15 cups of water (depends if you like it soupy)
1 large ripe pakwan, cut into cubes
3 pcs. tomatoes, sliced
2 pcs. white onions, sliced
2 pcs. leeks (stalks and stems)
4 tbs. salt (suit your taste)
Simmer everything except, pakwan and leeks, for at least 1.5 hours over slow heat. Put pakwan and leeks, continue boilling for 30 more minutes.
Serve with hot rice, and patis with chili.