Sinigang na Baboy na may Kangkong at Tofu (Pork Belly Sinigang with Water Spinach and Tofu)
"A low-carb, diabetes-friendly twist on the classic Filipino sour soup, Sinigang. This version uses lean pork belly and silken tofu for added protein and creaminess, while water spinach (kangkong) provides fiber and nutrients. The sourness from tamarind is naturally low in carbs."
Preparation Steps
In a pot, bring the water or broth to a boil. Add the pork belly cubes and simmer for 15-20 minutes, or until tender. Skim off any impurities that rise to the surface.
Add the tamarind paste, onion, and tomatoes to the pot. Continue to simmer for another 5-7 minutes, allowing the flavors to meld.
Add the daikon radish and long beans. Cook for about 5 minutes, or until the vegetables are tender-crisp.
Stir in the water spinach stems and cook for 2 minutes.
Gently add the silken tofu and water spinach leaves. Cook for another 2-3 minutes, or until the leaves are wilted. Be careful not to overcook the tofu.
Season with fish sauce, salt, and pepper to taste. Add the green chili if using.
Serve hot.
* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.
Ingredients
Managing Blood Sugar
"For a richer flavor, you can use a small amount of pork ribs instead of belly. Ensure your tamarind paste is unsweetened to keep the carb count low. You can adjust the sourness by adding more or less tamarind paste."
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