Quick and Easy Ginisang Upo with Pork
Ginisang upo with pork is one of those dishes I find myself making all the time. It’s a Filipino favorite, and honestly, it’s as simple as it gets—just sautéed pork with onions, garlic, tomatoes, and the star of the show, upo. If you haven’t heard of upo, it’s called bottle gourd in English. It’s got a mild flavor, kind of like zucchini or chayote, and it’s pretty easy to find. Back in the Philippines, I’d just grab some from the local wet market or palengke. But now that I live abroad, I can still find it at any Asian market nearby.
Upo is this long, green vegetable that’s shaped like a bottle—hence the name. What’s cool is that you can eat the seeds, too. Some people even cook it with the skin on because they say it keeps all the nutrients intact. Personally, I like to peel the skin off to get a smoother texture in the dish. Here’s a little tip: when you’re slicing upo, cut it into chunks first, then slice it thinly—it makes everything a lot easier!
I actually love the seeds, so I usually toss them into the dish. Some people even use upo seeds in soups and stews for a little extra crunch. What I really love about this recipe is how quick it is—just 15 minutes, and you’ve got a tasty meal. It’s perfect for those busy days. Sometimes, I like to add shrimp for extra flavor, but today, I’m keeping it simple with just pork.
Why I Love This Dish
I often cook Ginisang Upo with Pork because it’s quick, easy, and full of flavor. When I need a fast meal, I can always rely on this recipe to deliver something delicious in about 15 minutes. The tender pork, sautéed onions and garlic, juicy tomatoes, and mild upo come together for a satisfying dish that’s simple to prepare. It’s also versatile—you can easily add shrimp or other vegetables if you’re in the mood to switch things up. The best part? It’s ready in no time, making it perfect for those busy days when you need a tasty meal without spending too much time in the kitchen.
Ingredients for Ginisang Upo with Pork
- Pork: I love using pork belly or any cut with both fat and meat. It adds a rich, savory flavor and a tender texture that blends perfectly with the vegetables. Pork belly is my go-to because it brings so much depth to the dish.
- Upo (Bottle Gourd): Upo has a mild, slightly sweet flavor that absorbs all the seasonings beautifully.
- Onion: I always start with onion to create a sweet and savory base. It’s simple but essential for bringing out the dish’s flavor.
- Garlic: I mince the garlic for this recipe because it brings an extra layer of fragrance and depth that makes the whole kitchen smell amazing. I’m generous with garlic because I love its aroma.
- Tomato: Adding tomatoes balances the dish with acidity and sweetness, which pairs perfectly with the pork and upo.
- Fish Sauce: For that authentic Filipino flavor, fish sauce is key. It adds an unmistakable umami taste, and I adjust the amount depending on how salty I want it to be.
Procedure for Ginisang Upo with Pork
- Sauté the pork: I begin by heating a little oil in a pan over medium heat. Once it’s hot, I add my pork belly, letting it cook until it turns golden brown and the fat starts to render. This step brings out the rich flavor that makes this dish so satisfying. It usually takes about 5-7 minutes for the pork to brown nicely and develop that deep, savory taste.
- Sauté the aromatics: Next, I add minced garlic and chopped onions. As they cook, the garlic becomes fragrant, and the onions soften just enough to blend with the pork. This only takes a couple of minutes, but it really enhances the dish’s base flavor.
- Add the tomatoes: I like to throw in chopped tomatoes at this point. As they break down, they add a light acidity and natural sweetness that balances the richness of the pork. It only takes a few minutes for them to soften and meld into the dish.
- Add the upo: Once seasoned, I add the sliced upo (bottle gourd). This is my favorite part because the upo absorbs all the flavors from the pork and the aromatics. It cooks down quickly, softening while maintaining a nice bite.
- Season the dish: Now, I season everything with a generous dash of fish sauce for that signature Filipino umami flavor, along with some black pepper for a subtle kick. Stirring everything together, I make sure the pork and vegetables are fully coated with the seasoning.
- Simmer: I pour in enough water or broth to just cover the pork and upo, then bring it to a gentle simmer. Covering the pan, I let it cook for about 10-15 minutes. The upo becomes tender and infused with all the savory flavors, but it still holds its shape.
How to Serve Ginisang Upo with Pork
This dish is so versatile, and there are several ways to enjoy it depending on what you’re craving:
- With Rice: I love serving Ginisang Upo with Pork over steamed rice. The rice absorbs all the savory juices from the pork and upo, making every bite flavorful and satisfying.
- With Shrimp: For an extra layer of flavor, toss in shrimp during the last few minutes of cooking. It adds a subtle sweetness and a bit of protein to the dish.
- With a Fried Egg: Want to make it more filling? Top the dish with a fried egg. The creamy yolk adds richness, taking the meal to the next level.
- With Sauce: I personally love having a dipping sauce on the side. My favorite is fish sauce with lemon and chili flakes. The salty, tangy, and slightly spicy combination perfectly complements the mild flavor of the upo and enhances the entire dish.
No matter how you serve it, Ginisang Upo with Pork is sure to be a comforting, flavorful meal!
How to Choose the Perfect Upo or Bottle Gourd
Whenever I go to the market, I make it a point to pick the freshest upo because it makes a huge difference in the dish. My mom taught me this when we used to shop together at the market during my childhood. Over the years, I’ve learned a few tricks that help me find the best upo every time.
- Check the Skin: I always look for upo with smooth, firm skin. If it’s vibrant green and free from wrinkles or soft spots, I know it’s fresh. Whenever I see blemishes or wrinkles, I pass on those because they usually mean the upo isn’t at its best.
- Size: In my experience, smaller or medium-sized upo (about 12-18 inches long) are always more tender. I prefer these because they cook faster and have a better texture. I remember one time I bought a larger upo out of curiosity, but it ended up being tough and a little fibrous.
- Weight: I always pick up a few upo to compare their weight. The heavier ones are full of water and have that juicy, tender texture I love in my Ginisang Upo with Pork. If it feels light, I know it’s probably dried out, and I skip it.
- Gentle Press: Here’s a tip I learned from my mom—press the upo lightly with your fingers. If it’s firm with a slight give, it’s just right. If it feels too hard, it’s probably underripe, and if it’s too soft, it’s likely overripe and will turn mushy when cooked.
- Check the Ends: I always make sure to look at the ends of the upo. Fresh ends are a good sign, while shriveled or dried-out ends mean it’s been sitting on the shelf for a while.
My Personal Tip
If you’re in doubt, ask the vendor or grocery staff for help! I’ve often found that asking for recommendations leads to finding the freshest produce, especially if you’re shopping at a local wet market or Asian store.
Choosing the perfect upo ensures that your Ginisang Upo with Pork turns out flavorful, tender, and just the right texture every time. A good, fresh upo really makes all the difference!
Tips for Peeling Upo
When it comes to peeling upo, I have two methods I like to use depending on my mood:
- Vegetable Peeler: This is my go-to method. I trim both ends of the upo and use a peeler to remove the skin in long, smooth strips. It’s quick, easy, and ensures that the vegetable is evenly peeled.
- Knife: If you’re more comfortable using a knife, carefully cut off the skin without removing too much of the flesh. Just take your time and make sure to peel thinly to keep as much of the vegetable intact as possible.
Why You Should Try Ginisang Upo with Pork
You’ll love Ginisang Upo with Pork because it’s not only easy to make but also full of flavor. It’s a versatile dish that can be customized with different ingredients like shrimp or extra vegetables. Upo is a great vegetable that’s low in calories and high in fiber, making this meal both nutritious and filling. Plus, the entire dish comes together in just 15 minutes—perfect for busy weeknights.
Try it once, and I guarantee it’ll become one of your go-to dishes, just like it is for me.
Ginisang Upo with Pork
Ingredients
- 1 medium-sized upo (bottle gourd), peeled and sliced
- 250 grams pork belly or pork shoulder, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 cup water or chicken broth
- 1 tablespoon fish sauce (patis) or soy sauce
- Salt and pepper to taste
Instructions
- Heat the cooking oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until fragrant and the onion is translucent.
- Add the pork pieces and cook until they are browned on all sides.
- Add the chopped tomatoes to the pan and cook until they soften and release their juices.
- Add the sliced upo to the pan and stir to combine with the pork and tomato mixture.
- Pour in the water or chicken broth and bring to a boil.
- Lower the heat and let it simmer until the upo is tender, about 10-15 minutes.
- Add the fish sauce or soy sauce, and season with salt and pepper to taste. Continue to simmer for another 2-3 minutes to let the flavors meld together.
- Transfer to a serving dish and enjoy with steamed rice.
Video
Notes
- Pork Selection: For the best flavor, use a cut of pork with both fat and meat, like pork belly or pork shoulder. The fat renders during cooking, adding richness to the dish and enhancing the overall taste.
- Cooking Upo: Be mindful not to overcook the upo (bottle gourd). It should be tender but still hold its shape to absorb the flavors of the dish without becoming too mushy. A simmer of about 10-15 minutes is usually just right.
