lunchLow GI

Sinigang na Baboy na may Kangkong at Tofu (Pork and Water Spinach Soup with Tofu)

"A healthier, low-carb take on the classic Filipino Sinigang, using tofu for added protein and fiber, and focusing on non-starchy vegetables."

450

Calories

15g

Net Carbs

30g

Protein

30g

Total Fat

Preparation Steps

In a pot, sauté the onion, tomato, and ginger in cooking oil until softened.

Add the pork belly cubes and cook until lightly browned on all sides.

Pour in the water or broth. Bring to a boil, then simmer for about 45-60 minutes, or until the pork is tender.

Add the sinigang sa gubat mix and fish sauce. Stir well. Taste and adjust seasoning as needed.

Add the tofu cubes and siling haba. Simmer for another 5-7 minutes.

Finally, add the kangkong leaves and stems. Cook for just 1-2 minutes until wilted. Do not overcook.

Serve hot, preferably with a side of steamed cauliflower rice.

* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.

Ingredients

200g pork belly, cut into 1-inch cubes

1 block firm tofu, cubed

1 bunch kangkong (water spinach), tough stems removed

1 medium-sized tomato, quartered

1 medium-sized onion, quartered

1 thumb-sized ginger, sliced

2-3 pcs siling haba (long green chili peppers), halved

4-5 cups water or low-sodium broth

2-3 tbsp sinigang sa gubat mix (tamarind soup base mix), adjust to taste

1 tbsp fish sauce (patis)

Salt and pepper to taste

1 tbsp cooking oil

Managing Blood Sugar

"To further reduce carbs, omit rice or serve with cauliflower rice. You can also add other low-carb vegetables like radish or eggplant. Ensure the sinigang mix used is low in sugar and sodium."

Ideal for stabilizing after-meal spikes

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