Low Sodium Pork Sinigang
Discover the comforting and flavorful world of *Low Sodium Pork Sinigang*, a healthier twist on the classic Filipino soup! This vibrant dish is brimming with tender pork shoulder, nutrient-packed vegetables like radish, okra, eggplant, and kangkong (water spinach), and a signature tamarind-based broth that delivers irresistible tanginess without excessive salt. Perfect for those mindful of their sodium intake, the recipe uses low sodium fish sauce and fresh, aromatic ingredients such as ginger and ground black pepper to keep the taste wholesome and balanced. Simmered to perfection, this one-pot wonder is ready in just over an hour and pairs beautifully with steamed jasmine rice for a complete meal. Try this satisfying Filipino comfort food and savor all the traditional flavors in a heart-healthy way!
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Recipe Information
Ingredients
- 1 pound pork shoulder, cubed
- 8 cups water
- 1 medium onion, quartered
- 2 medium tomato, quartered
- 2 tablespoons tamarind paste or concentrate
- 1 cup radish, sliced
- 2 whole long green chili peppers
- 1 medium eggplant, sliced
- 2 cups kangkong (water spinach) or spinach
- 1 cup okra, sliced
- 1 tablespoon fish sauce (low sodium)
- 1 teaspoon fresh ground black pepper
- 1 medium turnip, cubed
- 1 inch ginger, sliced
Instructions
In a large pot, combine the cubed pork shoulder with 8 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 30 minutes, skimming off any scum that rises to the surface.
Add the quartered onion, quartered tomatoes, and sliced ginger to the pot. Continue to simmer for another 10 minutes to let the flavors meld.
Stir in the tamarind paste or concentrate. Adjust the amount to taste for your preferred level of sourness.
Add the sliced radish, long green chili peppers, and cubed turnip. Simmer for 10 more minutes or until the vegetables start to soften.
Next, add the sliced eggplant and okra. Continue to cook for an additional 5-7 minutes.
Stir in the kangkong (or spinach) and cook until just wilted, about 2-3 minutes.
Season the soup with 1 tablespoon of low sodium fish sauce and the fresh ground black pepper. Adjust seasoning to taste, keeping in mind the low sodium goal.
Serve the pork sinigang hot with steamed jasmine rice if desired.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 46.8 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5102 mg | 109% | |
*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.
