I first discovered this twist on sinigang at Manam, and I’ve been obsessed ever since. Their version perfectly balances the sourness of traditional sinigang with watermelon’s natural sweetness. It’s a combination that sounds unusual but works brilliantly.
After countless visits just for this dish (yes, I’m that devoted!), I decided to recreate it at home. While developing this Sinigang sa Pakwan recipe, I focused on capturing that same harmonious balance that made me fall in love with Manam’s version. The key is layering the watermelon at the bottom of the pot, letting its sweetness gradually infuse into the broth as the beef tenderizes.
This modern interpretation proves that Filipino cuisine continues to evolve in exciting ways, and I’m thrilled to share my take on this contemporary classic with you.
Why You’ll Love This Recipe
This innovative take on traditional sinigang combines the classic sour tamarind base with the natural sweetness of watermelon, creating a perfectly balanced flavor profile. The slow-cooked beef becomes exceptionally tender while absorbing the complex flavors of aromatics and fruits, making each spoonful a delightful experience of sweet, sour, and savory notes.
Sinigang sa Pakwan (Watermelon Tamarind Beef Soup)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution during long cooking
- Sharp knife and cutting board (kutsilyo at sangkalan) For preparing ingredients
- Muslin cloth (katsa) If using fresh tamarind
- Spider strainer (sandok) For removing scum during initial boiling
- Measuring cups and spoons (Panukat) For precise ingredients measurements
- Large serving bowl (mangkok)
Ingredients
- 1 kg beef brisket baka, cut into 2-inch cubes
- 1 large seedless watermelon pakwan, peeled and cubed
- 8-10 pieces small taro gabi, peeled
- 12-15 pieces okra
- 1 bunch water spinach kangkong, trimmed
- 1 large white onion sibuyas, cut into wedges
- 1 thumb-sized ginger luya, thinly sliced
- 2 stalks lemongrass tanglad, white part only, bruised
- 4 pieces green finger chilies siling haba
- 40 g packet sinigang mix OR 400g fresh tamarind sampalok
- Fish sauce patis to taste
- Freshly ground black pepper paminta
- Water for cooking
Instructions
- First prepare all your ingredients measured and cleaned. Cut beef into 2-inch cubes (hatiin ang karne ng baka sa dalawang pulgada), wash and peel taro roots (linisin at balatan ang gabi), slice onions into wedges (hiwain ang sibuyas), bruise lemongrass stalks (bugbugin ang tangad), wash kangkong and separate leaves from stalks (linisin at ihiwalay ang dahon ng kangkong sa tangkay).
- Place beef in a large pot and cover with water. Bring to a boil and cook for 10 minutes to remove impurities (pakuluan ang baka sa tubig ng sampung minuto para matanggal ang mga dumi). Drain the beef and rinse under running water until clean. Set aside.
- In a clean large pot, create a layer of watermelon cubes at the bottom (ilatag ang mga hiwa ng pakwan sa ilalim ng palayok). This will help infuse the broth with natural sweetness. Place the cleaned beef on top of the watermelon layer.
- Add the onion wedges, sliced ginger, and bruised lemongrass stalks (ilagay ang sibuyas, luya, at tanglad). If using fresh tamarind, place it in a muslin cloth and tie the ends securely (kung gagamit ng sariwang sampalok, ilagay ito sa katsa at talian ng mahigpit). Add water just enough to cover all ingredients.
- Bring the pot to a boil then reduce heat to maintain a gentle simmer (pakuluan at pahinain ang apoy para kumulo ng marahan). Cook for 1 hour to tenderize the beef (palambutin ang karne ng isang oras). During this time, the watermelon will begin to infuse the broth with its sweetness.
- Add the peeled taro roots (ilagay ang gabi) and continue simmering for 30 minutes or until the taro is tender when pierced with a fork (palambutin ng tatlumpung minuto o hanggang sa malutong maturok ng tinidor).
- Add the sinigang mix or if using fresh tamarind, extract all the juice by wringing the muslin cloth several times (kung gagamit ng sariwang sampalok, pigain ng mabuti ang katsa para makuha ang katas). Remove and discard the lemongrass stalks at this point (alisin ang tanglad).
- Add the green finger chilies and okra (ilagay ang siling haba at okra). Cook for 5 minutes or until the okra is just tender but still bright green (lutuin ng limang minuto o hanggang maluto ang okra ngunit hindi nalulunta).
- Add the kangkong leaves, cover the pot, and immediately turn off the heat (ilagay ang dahon ng kangkong, takpan ang palayok, at patayin ang apoy). The residual heat will cook the kangkong perfectly without making it too soft.
- Season the soup with freshly ground black pepper and fish sauce to taste (timplahan ng paminta at patis ayon sa nais na lasa). Let the soup rest for 5 minutes before serving to allow the flavors to settle (hayaang tumahimik ang sabaw ng limang minuto bago ihain).
- Serve hot in individual bowls with steaming white rice on the side (ihain ng mainit kasama ang kanin). Provide additional fish sauce and cut chilies as condiments (maghanda ng patis at siling haba bilang sawsawan).
Tips from Lola’s Kitchen
- Choose slightly underripe watermelon for better texture in the soup
- Bruise lemongrass well to release maximum flavor
- Don’t overcook the kangkong to maintain its crisp texture
- Taste before adding fish sauce as sinigang mix contains salt
Traditional Serving Suggestions
- Serve hot in individual bowls with steaming white rice
- Provide additional fish sauce and calamansi on the side
- Pair with sawsawan (dipping sauce) of fish sauce and chilies
- Best enjoyed during rainy days or cold weather
Troubleshooting Common Issues
If beef is tough: Extend simmering time by 30-minute intervals until tender. Filipino cooks know brisket requires patience – “hinihintay ang laman na lumambot”. If soup is too sour: Add more watermelon cubes or a teaspoon of sugar. Balance is key – “hanapin ang tamang asim”. If broth is too thin: Incorporate additional taro, which naturally thickens the soup as it cooks. If watermelon disintegrates: Add it in two batches – half for cooking and half during the final 5 minutes.Ingredient Alternatives
- Meat Options: Pork ribs, chicken, or fish (adjust cooking time accordingly)
- Souring Agent: Fresh kamias or green mango if tamarind unavailable
- Vegetables: Substitute radish for taro, pechay for kangkong
- Aromatics: Calamansi leaves can replace lemongrass
- Watermelon: Honeydew melon (though less traditional)
Storage & Reheating
Storage:- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 1 month (exclude kangkong)
- Tagalog: Itago sa malamig na lugar
- Stovetop: Medium heat until just simmering
- Avoid boiling to prevent watermelon from breaking down
- Add fresh kangkong when reheating
- Tagalog: Initin ng dahan-dahan
Recipe Variations
- Sinigang sa Pakwan at Strawberry
- Add 1 cup fresh strawberries for extra sweetness
- Reduces tamarind requirement
- Spicy Version
- Double the chilies
- Add whole black peppercorns
- Tagalog: Maanghang na bersyon
- Seafood Adaptation
- Use prawns or fish instead of beef
- Reduce cooking time to 15 minutes
- Add watermelon last
FAQs
Q: Can I make this in advance for a party? A: Yes, prepare up to step 2, then complete just before serving. Q: Why does my watermelon dissolve completely? A: Add watermelon in stages – some for flavor during cooking, fresh cubes at the end. Q: Is this authentic Filipino cuisine? A: It’s a modern innovation of traditional sinigang, representing Filipino cuisine’s evolution. Q: Can I reduce the cooking time using a pressure cooker? A: Yes, pressure cook beef for 30 minutes, then proceed with regular instructions.
Nutrition
The Story Behind Sinigang sa Pakwan
Sinigang sa Pakwan represents the innovative spirit of modern Filipino cuisine while honoring our deeply rooted culinary traditions. This unique variation of the classic sour soup emerged in the contemporary dining scene of Metro Manila, with restaurants like Manam popularizing this creative interpretation that has since captured the hearts of Filipino food enthusiasts.
Traditional sinigang, a dish that predates Spanish colonization, has always been characterized by its distinctive sourness, typically achieved through tamarind (sampalok). Historical records suggest that our ancestors have been preparing this sour soup since pre-colonial times, using various souring agents native to different regions of the Philippines. The dish has continuously evolved, adapting to local ingredients and changing tastes across generations.
The addition of watermelon to sinigang exemplifies the modern Filipino chef’s approach to culinary innovation. This contemporary twist was first popularized in urban Filipino restaurants around 2015, with Manam’s version becoming particularly celebrated for its perfect balance of sour and sweet notes. The restaurant’s interpretation demonstrated how traditional dishes could be reimagined while maintaining their essential character.
What makes this variation particularly interesting is how it builds upon a growing trend in Filipino cuisine of incorporating fruit into traditionally savory dishes. Similar to how strawberry has found its way into sinigang, or how pineapple enriches menudo, watermelon’s addition showcases our cuisine’s openness to creative combinations. The natural sweetness of watermelon doesn’t just complement the soup’s sourness; it actually enhances the overall flavor profile, making the broth more complex and nuanced.
Food historians note that this evolution mirrors broader trends in Southeast Asian cuisine, where the interplay of sweet and sour flavors has long been celebrated. Similar combinations can be found in Thai Tom Yum, Vietnamese Canh Chua, and Malaysian Asam Pedas, suggesting a regional palate that appreciates this balance of tastes. However, Sinigang sa Pakwan stands out for its uniquely Filipino interpretation of these flavor principles.
Today, this innovative dish has moved beyond restaurant menus to become a beloved variation in Filipino homes, representing how traditional recipes can successfully evolve to embrace contemporary tastes while maintaining their cultural significance. It serves as a perfect example of how Filipino cuisine continues to grow and adapt while staying true to its roots.
