Summer Sinigang
If you're looking for a way to enjoy a cozy bowl of sinigang even in the summer heat, Watermelon Sinigang with Beef Short Ribs is the ultimate twist on a Filipino comfort food classic. Sinigang is a beloved Filipino soup known for its bold sour and savory flavor, often considered one of the ultimate comfort foods in the Philippines. The dish typically features a protein—like pork, beef, shrimp, or fish—simmered in a tangy broth made with a souring agent like tamarind or guava.
The first time I had Watermelon Sinigang was at Manam in the Philippines, and I was instantly hooked. Their version was tangy, slightly sweet, and incredibly refreshing with all the flavors of traditional sinigang, elevated with the juicy brightness of fresh watermelon. I never knew sinigang could taste like summer in a bowl until then.
Now, every time the weather warms up, this is my favorite way to eat sinigang. It’s rich, flavorful, and surprisingly light. This version is perfect for hot days when you still crave something comforting.
Ingredients:
2 lbs beef short ribs, cut into pieces
6 cups water
2 cups ripe seedless watermelon, cubed
1 onion, quartered
2 tomatoes, quartered
1 banana pepper (siling pansigang)
1 packet sinigang sa sampalok mix (adjust to taste)
1 tbsp fish sauce (or to taste)
1 tbsp oil
1 cup eggplant, sliced
1 cup daikon radish (labanos), sliced
1 cup long beans (sitaw), cut to 2-inch lengths
1–2 cups kangkong or spinach
Salt and pepper to taste
1. In a large pot, heat oil and sear beef short ribs until browned on all sides.
2. Add water, onions, and tomatoes. Bring to a boil, then reduce to a simmer. Cook for 1.5–2 hours or until the meat is tender. Skim fat/scum as needed.
3. Add watermelon cubes and banana pepper. Let it simmer for 10 minutes until watermelon starts melting into the broth.
4. Add sinigang mix and fish sauce. Stir and adjust sourness to your liking.
5. Add radish, eggplant, and sitaw. Simmer for 8–10 minutes until tender.
6. Stir in kangkong or spinach. Turn off the heat and cover for 2 minutes to wilt. Serve hot with steamed rice.
Hot soup, cool flavor
