Heart-Healthy Nilagang Baboy
Discover the comforting goodness of Heart-Healthy Nilagang Baboy, a lightened-up twist on the classic Filipino pork stew. Crafted with lean pork shoulder and a medley of vibrant vegetables like bok choy, cabbage, potatoes, and carrots, this recipe prioritizes heart health without sacrificing flavor. Seasoned with bay leaves, black peppercorns, and low-sodium fish sauce, each spoonful offers balanced, savory notes while keeping sodium levels in check. Simmered low and slow to create a rich, wholesome broth, this dish is perfect for family dinners and pairs beautifully with warm steamed rice. Packed with nutrients and guilt-free indulgence, it’s the ultimate comfort food redefined.
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Recipe Information
Ingredients
- 500 grams lean pork shoulder
- 2 liters water
- 2 pieces bay leaves
- 2 tablespoons low-sodium fish sauce
- 1 tablespoon black peppercorns
- 1 medium onion
- 2 medium potatoes
- 2 medium carrots
- 1 bunch bok choy
- 150 grams string beans
- 1 small head cabbage
- 0.5 teaspoon salt
Instructions
Cut the lean pork shoulder into bite-sized pieces, trimming any visible fat.
In a large pot, bring 2 liters of water to a boil. Add the pork pieces.
Skim off any foam or impurities that rise to the surface using a ladle.
Add the bay leaves, low-sodium fish sauce, and black peppercorns to the pot. Stir well.
Peel and quarter the onion, then add it to the pot. Let the mixture simmer for about 30 minutes on low heat, covered.
While the pork is simmering, peel and chop the potatoes and carrots into large chunks.
Add the potato and carrot chunks to the pot and continue to simmer for another 15 minutes or until they are tender.
Trim and cut the string beans into 2-inch lengths. Separate the bok choy leaves and chop in half if large.
Core and cut the cabbage into wedges.
Add the string beans, bok choy, and cabbage to the pot. Simmer for another 5 minutes or until the vegetables are cooked but still crisp.
Taste and adjust seasoning with salt if needed, keeping in mind the low-sodium focus.
Remove from heat and let the soup settle for a few minutes before serving.
Serve hot with rice, ensuring each bowl has a good mix of pork, vegetables, and broth.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 35.9 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 6607 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
