Low Fat Sinigang na Baboy
Savor the comforting tang of Filipino cuisine with this *Low Fat Sinigang na Baboy*, a healthier twist on the classic pork tamarind soup that doesn’t skimp on flavor. Made with lean pork shoulder and loaded with nutritious vegetables like taro root, radish, green beans, eggplant, and fresh kangkong leaves, this recipe offers a hearty yet guilt-free meal. The tamarind soup base creates the dish’s signature sour and savory broth, perfectly complemented by a hint of fish sauce and a touch of green chili heat. Quick to prepare in under an hour, this lightened-up sinigang is a nutritious and satisfying dish perfect for sharing with family on a cozy weeknight or as a centerpiece for your next Filipino-inspired feast.
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Recipe Information
Ingredients
- 500 grams lean pork shoulder, cut into cubes
- 1 medium onion, sliced
- 2 medium tomato, quartered
- 2 pieces taro root (gabi), peeled and quartered
- 1 small radish (labanos), sliced into thin rounds
- 200 grams green beans (sitaw), cut into 2-inch lengths
- 1 medium eggplant, sliced into rounds
- 1.5 liters water
- 40 grams tamarind soup base (sinigang mix)
- 2 tablespoons fish sauce (patis)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups kangkong (water spinach) leaves
- 1 piece green chili pepper (siling pangsigang), whole
Instructions
Place the lean pork cubes in a large pot. Add water and bring to a boil, removing any scum that rises to the surface.
Once boiling, lower the heat to a simmer and add the onions, tomatoes, and taro root. Cover and cook for about 10 minutes.
Stir in the tamarind soup base, fish sauce, salt, and pepper. Let it simmer for another 15 minutes or until the pork is tender.
Add the radish, green beans, and eggplant to the pot. Continue to simmer for 10 minutes or until the vegetables are just tender.
Taste the soup and adjust the seasoning with more fish sauce or salt if necessary.
Add the kangkong leaves and green chili pepper, and let cook for an additional 2-3 minutes until the leaves are wilted.
Turn off the heat and allow the soup to sit for a minute before serving.
Ladle into bowls and serve hot.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 8889 mg | 386% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 33.2 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5223 mg | 111% | |
*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.
