Aired (April 28, 2024): Because Aidan Veneracion has taken a liking to watermelons, Chef JR Royol uses every part of the fruit to make Sinigang sa Pakwan.
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00:00 If you're checking out restaurants that have food to eat,
00:04 you've probably heard of the Sinigang with watermelon.
00:07 And today, I'll show Aidan how they make it
00:12 in their kitchen here in Bulacan.
00:15 This is what you told us, right?
00:18 Something about watermelon.
00:19 What's in it?
00:21 Chef, when we were eating in a restaurant,
00:25 I saw a Sinigang,
00:27 Watermelon Sinigang is the name.
00:29 Okay.
00:30 We ate there a few times with my friend Bryce and Clifford.
00:33 I was like, "What's that?"
00:35 "Why watermelon Sinigang? Is it a match?"
00:38 It's weird.
00:39 It's weird to hear.
00:40 I can't imagine.
00:41 Clifford told me, "Try it. It's delicious."
00:43 It's weird to hear, but when you eat it,
00:46 it makes sense.
00:47 It's delicious.
00:48 So that's the reason why I invited you.
00:51 I brought watermelon.
00:53 We'll also make Sinigang using our pork bones.
00:56 So for us to make this dish,
00:58 cut the onion first.
01:02 While I'm cutting the meat,
01:05 we'll just sear the pork ribs.
01:08 This part, searing the pork or meat,
01:15 it's actually not necessary.
01:18 You can mix it together,
01:20 boil it until the dish is cooked.
01:22 Basically, we're just doing this
01:25 to add depth to the flavor.
01:29 Maybe it's just different layers of flavor
01:32 that will be given by browning the meat.
01:35 So, while the onion and tomato are browning,
01:41 we'll add the meat.
01:43 You told me about the watermelon.
01:45 Before it was served in a restaurant,
01:48 because I grew up in the countryside,
01:50 we had farmers with us.
01:52 We already knew Sinigang using watermelon.
01:55 That's why they discovered
01:57 that you can cook watermelon.
01:59 There are times when they plant it
02:01 on a certain season,
02:03 and suddenly there's a storm,
02:05 or sometimes the watermelons are not harvested.
02:09 That's what they do for Sinigang.
02:11 Others think it's just a twist on Sinigang.
02:15 It's actually part of,
02:17 it's like a farmer's Sinigang.
02:19 It's starting to brown a bit.
02:21 Let's just put in the onion and tomato.
02:25 You can see the cut on the onion and tomato.
02:29 It's a bit bigger because we're using whole onions.
02:32 And typically, pork is cooked for a long time.
02:36 We just want to combine the ingredients
02:39 so that it won't totally dissolve or be crushed.
02:42 So that when we scoop it,
02:44 the onion is still whole,
02:45 and you can still see the whole tomato.
02:48 [music]
02:59 So while the flavors are combining
03:02 with our pork,
03:04 our aromatics,
03:06 we'll prepare our secret ingredient.
03:10 Have you tried Sinigang using watermelon?
03:15 If not, I'll show you how to cook it
03:18 in a cool and trendy way.
03:21 After searing the pork ribs
03:26 and mixing it with aromatics like onion and tomato,
03:29 and seasoning it with a bit of fish sauce and pepper,
03:32 you can now add the watermelon.
03:34 So let's just scrape it.
03:35 Again, this is not necessary
03:38 that you'll put it in a watermelon shell.
03:42 And this is the other one.
03:44 Watermelon usually doesn't use its rind.
03:50 We'll also use that.
03:52 I'll just remove the top.
03:54 So it's like you're really using it.
03:57 Yes.
03:58 Actually, watermelon rind is made into a pickle.
04:02 But Chef, can we eat this?
04:04 Yeah, sure.
04:05 I mean, it's not like a sinka mass or anything.
04:12 It has a very slight bitterness.
04:15 But its texture is like you're eating a raw papaya.
04:19 It's like an apple.
04:21 Not as crunchy, but it's almost like that.
04:24 But it doesn't have an off flavor, right?
04:27 So definitely edible.
04:29 So here, let's put it.
04:32 If you have the time, remove the seeds.
04:36 But if it's just a rock and roll,
04:38 then let's put it all together.
04:40 And of course, this is our rice water for the soup.
04:44 We'll just cover it and simmer it.
04:47 This will give us around 45 minutes to an hour.
04:51 Then we can serve it.
04:53 [music]
05:11 Watermelon stew.
05:13 Thank you, Chef.
05:17 [music]
05:29 Food adventure is really fun when you discover new things
05:33 in food and drinks that are similar.
05:36 [music]
05:58 [BLANK_AUDIO]