Heart-Healthy Nilagang Baboy

Savor the comforting flavors of "Heart-Healthy Nilagang Baboy," a lighter twist on the traditional Filipino pork and vegetable soup. This wholesome recipe features lean pork shoulder, nutrient-packed vegetables like bok choy, cabbage, and string beans, and a flavorful broth infused with bay leaves, low-sodium fish sauce, and black peppercorns. Thoughtfully crafted with heart health in mind, this dish uses minimal salt and relies on fresh, vibrant ingredients to deliver a satisfying and guilt-free meal. Perfect for cozy family dinners, this nutrient-rich soup pairs beautifully with steaming white rice, making it as nourishing as it is delicious.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Cut the lean pork shoulder into bite-sized pieces, trimming any visible fat.

Step 2

In a large pot, bring 2 liters of water to a boil. Add the pork pieces.

Step 3

Skim off any foam or impurities that rise to the surface using a ladle.

Step 4

Add the bay leaves, low-sodium fish sauce, and black peppercorns to the pot. Stir well.

Step 5

Peel and quarter the onion, then add it to the pot. Let the mixture simmer for about 30 minutes on low heat, covered.

Step 6

While the pork is simmering, peel and chop the potatoes and carrots into large chunks.

Step 7

Add the potato and carrot chunks to the pot and continue to simmer for another 15 minutes or until they are tender.

Step 8

Trim and cut the string beans into 2-inch lengths. Separate the bok choy leaves and chop in half if large.

Step 9

Core and cut the cabbage into wedges.

Step 10

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.

Step 11

Taste and adjust seasoning with salt if needed, keeping in mind the low-sodium focus.

Step 12

Remove from heat and let the soup settle for a few minutes before serving.

Step 13

Serve hot with rice, ensuring each bowl has a good mix of pork, vegetables, and broth.

Nutrition Facts

Serving size	4041.9 grams (4041.9g)

Amount per serving	% Daily Value*
Calories	1777

Total Fat 72.30g	93%
Saturated Fat 26.00g	130%
Polyunsaturated Fat 0.20g
Cholesterol 375mg	125%
Sodium 2849mg	124%
Total Carbohydrate 155.10g	56%
Dietary Fiber 32.30g	115%
Total Sugars 35.90g
Protein 141.40g	283%

Vitamin D 0IU	0%
Calcium 849mg	65%
Iron 17mg	92%
Potassium 6607mg	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.

Source of Calories

Fat: 35.4%

Protein: 30.8%

Carbs: 33.8%