Heart-Healthy Sinigang na Baboy
Discover a healthier twist on a classic Filipino favorite with our Heart-Healthy Sinigang na Baboy recipe. Featuring lean pork tenderloin and nutrient-packed vegetables like kangkong, eggplant, radish, and string beans, this guilt-free dish delivers all the tangy, comforting flavors of traditional sinigang without compromising on heart health. We’ve swapped out high-sodium options for a low-sodium vegetable broth and used tamarind paste to create a rich, flavorful soup that’s perfect for every season. Ready in just over an hour, this dish pairs beautifully with steamed brown rice for a wholesome and balanced meal. Perfect for those looking to enjoy Filipino cuisine while keeping their health in check, this recipe is a must-try for lovers of simple yet nutritious home-cooked meals.
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Recipe Information
Ingredients
- 500 grams lean pork tenderloin
- 1500 ml water
- 1 medium onion
- 2 medium tomatoes
- 3 tablespoons tamarind paste
- 1 large eggplant
- 1 medium radish
- 100 grams string beans
- 100 grams kangkong (water spinach)
- 2 tablespoons fish sauce
- 500 ml low-sodium vegetable broth
- 0.5 teaspoon ground black pepper
Instructions
Start by slicing the lean pork tenderloin into 1-inch cubes, ensuring any visible fat is trimmed off.
In a large pot, pour in the water and bring it to a boil.
Once boiling, add the pork cubes, allow it to sit until it reaches a gentle boil again, then reduce the heat to a simmer. Cook for about 15 minutes, skimming off any foam that rises to the surface.
While the pork is cooking, peel and quarter the onion, then add it to the pot.
Chop the tomatoes into wedges and add them to the pot, allowing them to cook for another 5 minutes.
Add the tamarind paste, stirring well to dissolve it into the broth.
Slice the eggplant into half-moon pieces and the radish into thin rounds. Add them both to the pot.
Trim the string beans and cut them into 2-inch pieces, then add them to the simmering soup. Continue to cook for another 5 minutes.
Pour in the low-sodium vegetable broth and add the fish sauce and ground black pepper. Adjust seasoning to taste.
Finally, add the kangkong (water spinach), stir gently, and cook for another 2 minutes or until the vegetables are tender.
Remove the pot from heat and let it sit for a few minutes before serving.
Serve hot with steamed brown rice for an added heart-healthy option.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 70.8 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5697 mg | 121% | |
*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.
