Ginisang Upo with Pork
Ginisang Upo with Pork is a simple and flavorful Filipino dish made with sautéed pork, bottle gourd (upo), and aromatics like garlic, onions, and tomatoes. The mild upo absorbs the savory flavors of the pork and seasonings, creating a comforting meal that pairs perfectly with steamed rice.
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.
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