Heart-Healthy Sinigang na Baboy

Savor the comforting flavors of traditional Filipino cuisine with a healthy twist in this Heart-Healthy Sinigang na Baboy. This guilt-free version of the beloved sour pork soup swaps fatty cuts for lean pork tenderloin and enhances the broth with low-sodium vegetable stock, keeping it both flavorful and heart-friendly. A vibrant medley of fresh vegetables, including eggplant, radish, string beans, and nutrient-packed kangkong (water spinach), gives the dish its signature nourishing appeal, while tamarind paste creates the iconic tangy flavor. Perfectly balanced with just a splash of fish sauce and a hint of black pepper, this light yet satisfying soup can be paired with steamed brown rice for a wholesome meal. Quick to prepare and loaded with vitamins, this sinigang variation proves you can enjoy soulful comfort food while staying mindful of your heart health.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Start by slicing the lean pork tenderloin into 1-inch cubes, ensuring any visible fat is trimmed off.

Step 2

In a large pot, pour in the water and bring it to a boil.

Step 3

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.

Step 4

While the pork is cooking, peel and quarter the onion, then add it to the pot.

Step 5

Chop the tomatoes into wedges and add them to the pot, allowing them to cook for another 5 minutes.

Step 6

Add the tamarind paste, stirring well to dissolve it into the broth.

Step 7

Slice the eggplant into half-moon pieces and the radish into thin rounds. Add them both to the pot.

Step 8

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.

Step 9

Pour in the low-sodium vegetable broth and add the fish sauce and ground black pepper. Adjust seasoning to taste.

Step 10

Finally, add the kangkong (water spinach), stir gently, and cook for another 2 minutes or until the vegetables are tender.

Step 11

Remove the pot from heat and let it sit for a few minutes before serving.

Step 12

Serve hot with steamed brown rice for an added heart-healthy option.

Nutrition Facts

Serving size	3805 grams (3805.0g)

Amount per serving	% Daily Value*
Calories	1203

Total Fat 20.20g	26%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 0.70g
Cholesterol 310mg	103%
Sodium 4007mg	174%
Total Carbohydrate 109.30g	40%
Dietary Fiber 31.40g	112%
Total Sugars 70.80g
Protein 146.60g	293%

Vitamin D 0IU	0%
Calcium 425mg	33%
Iron 12mg	67%
Potassium 5697mg	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.

Source of Calories

Fat: 15.1%

Protein: 48.6%

Carbs: 36.3%