Low Fat Sinigang na Baboy (Pork Sinigang)

Experience the zesty comfort of Low Fat Sinigang na Baboy, a light and flavorful take on the classic Filipino sour pork soup. This heartwarming dish features tender cubes of lean pork shoulder simmered with fresh vegetables like radish, eggplant, and kangkong (water spinach) in a tangy tamarind-based broth. By using lean meat and trimming excess fat, this recipe delivers all the iconic flavors of sinigang while keeping it healthy and guilt-free. A splash of fish sauce and a kick of green chili peppers enhance the savory and sour balance, making it perfect for pairing with steamed rice. Quick to prepare yet soulfully satisfying, this low-fat sinigang is an ideal choice for a wholesome, aromatic meal the whole family will love.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 500 grams lean pork shoulder
• 2000 ml water
• 3 pieces large tomatoes
• 1 large onion
• 200 grams radish (daikon)
• 2 medium eggplant
• 100 grams kangkong (water spinach) leaves
• 2 pieces long green chili peppers
• 40 grams sinigang mix (tamarind base)
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Start by cutting the lean pork shoulder into 1.5-inch cubes. Make sure to trim off any visible excess fat to keep the recipe low fat.

Step 2

Pour 2000 ml of water into a large pot and bring to a boil over medium heat.

Step 3

Once boiling, add the pork cubes and let them simmer for about 30 minutes, skimming any scum that rises to the top of the pot.

Step 4

While the meat is simmering, chop the tomatoes into quarters, peel and slice the onion, cut the radish into thin rounds, and slice the eggplants into bite-sized pieces. Set these aside.

Step 5

After 30 minutes, add the chopped tomatoes and onion to the pot. Let this simmer for an additional 10 minutes to let the flavors meld.

Step 6

Stir in the radish slices and eggplants, and simmer for another 10 to 15 minutes or until the vegetables are tender.

Step 7

Add the sinigang mix to the pot. Stir well to ensure it dissolves completely, creating the signature sour broth.

Step 8

Season the soup with fish sauce, salt, and ground black pepper.

Step 9

Add the long green chili peppers to the pot and simmer for a couple more minutes.

Step 10

Finally, turn off the heat and add the kangkong leaves. Stir them into the hot soup, allowing them to wilt slightly from the residual heat.

Step 11

Adjust seasoning to taste, then serve hot with steamed rice.

Nutrition Facts

Serving size	(4660.0g)

Amount per serving	% Daily Value*
Calories	1694.4

Total Fat 73.7g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 375mg	0%
Sodium 9750.7mg	0%
Total Carbohydrate 136.2g	0%
Dietary Fiber 47.1g	0%
Total Sugars 73.6g
Protein 135.8g	0%

Vitamin D 0IU	0%
Calcium 529.1mg	0%
Iron 12.9mg	0%
Potassium 6797.0mg	0%

*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: 37.9%

Protein: 31.0%

Carbs: 31.1%