How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Beef And Pork Sinigang ?

You need 9 ingredients. The key ingredients include: 2 lbs Beef, cut in pieces, 1/2 lbs Pork, cut in pieces, 2 Ripe tomatoes, 3 Chopped radishes, and more.

Is Beef And Pork Sinigang suitable as seafood?

Yes, Beef And Pork Sinigang falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Beef And Pork Sinigang ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Pork Sinigang Recipe

Name: Beef And Pork Sinigang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs Beef, cut in pieces; 1/2 lbs Pork, cut in pieces; 2 Ripe tomatoes; 3 Chopped radishes; 1/2 cups Tamarind fruit; 2 cups Kangkong leaves; 8 cups Rice Water; 1/4 tsp Patis (fish sauce); 1/2 tsp Fresh ground pepper

Try this homemade Beef And Pork Sinigang recipe the whole family will love. Made with Beef, Pork, tomatoes and radishes. Easy step-by-step instructions …

This Beef And Pork Sinigang relies on simple, everyday ingredients such as beef, cut in pieces, pork, cut in pieces, ripe tomatoes and chopped radishes. It comes together quickly and makes 4 servings, at about 2045 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 lbs Beef, cut in pieces
1/2 lbs Pork, cut in pieces
2 Ripe tomatoes
3 Chopped radishes
1/2 cups Tamarind fruit
2 cups Kangkong leaves
8 cups Rice Water
1/4 tsp Patis (fish sauce)
1/2 tsp Fresh ground pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
2045 kcal
Category
Seafood

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