Are you looking for a quick, healthy, and satisfying meal? Look no further than ginisang upo—a traditional Filipino sautéed dish made with tender bottle gourd. This simple yet flavorful recipe is a go-to in many Filipino households, especially when you’re in the mood for something light and nutritious. Packed with vitamins and fiber, it’s perfect for those seeking a nutritious meal without the extra calories. Plus, you can customize it by adding pork, shrimp, or tofu to suit your taste. It’s an easy dish that comes together in no time!
What is the English of upo?
Upo is called bottle gourd in English. This versatile vegetable is commonly used in Asian and tropical cuisines. Bottle gourd is light green, has a soft, spongy interior, and is known for absorbing flavors well in any dish. In Filipino cooking, it’s a popular ingredient in dishes like ginisang upo (sautéed bottle gourd) due to its mild taste and ability to pair with different proteins like pork, shrimp, or tofu. Apart from its culinary use, upo is rich in water content, making it a refreshing and healthy choice for meals.
Ginisang Upo Ingredients
Garlic and Onion: These two classic aromatics form the base of most Filipino dishes. Garlic adds a rich, pungent flavor while onions provide a mild sweetness that balances the dish.
Pork Belly: Known for its juicy and tender texture, pork belly cubes bring a savory richness to the dish, absorbing the flavors of the other ingredients.
Tomatoes: Fresh diced tomatoes add a tangy and slightly sweet flavor, enhancing the overall taste of the sautéed dish.
Black Pepper and Salt: This seasoning duo gives the dish a perfect balance of heat and saltiness, highlighting the natural flavors of the ingredients.
Upo (Bottle Gourd): With its mild, slightly sweet flavor and high water content, upo softens beautifully when cooked, absorbing the flavors around it while keeping the dish light and refreshing.
How To Cook Ginisang Upo?
Heat the Oil and Sauté
Start by heating your cooking oil over medium heat. Once the oil is hot, add the minced garlic and cook until it turns a nice golden brown. After that, toss in your diced onions and sauté them until they turn translucent and fragrant. This creates a flavorful base for the dish.
Brown the Pork
Next, add the cubed pork belly. Let it cook until it starts to brown and releases some of its fat. You’ll know it’s ready when the pork gets that nice golden color and starts to smell really good.
Add the Tomatoes and Seasonings
Now, stir in your diced tomatoes. Cook them until they soften and their juices start to blend with the pork. This adds a slightly tangy sweetness to balance the richness of the pork. Season everything with black pepper and salt, mixing well so the flavors soak into the pork.
Simmer the Pork
Pour in a cup of water, then let everything simmer for about 10-15 minutes. This is where the pork becomes tender and all the flavors come together. You want the pork to soften but still retain a bit of texture.
Add the Upo and Finish Cooking
Once the pork is tender, it’s time to add the cubed upo. Stir it in, cover the pan, and let it cook for 5-8 minutes. Be sure to keep an eye on the upo—you want it soft but not too mushy. Taste and adjust the salt and pepper as needed before serving.
Tips and Tricks in Cooking Ginisang Upo
- Don’t Overcook the Upo: Upo cooks quickly, so keep an eye on it to prevent it from becoming too mushy. You want it tender but still slightly firm.
- Use Fresh Tomatoes: Fresh, ripe tomatoes release more juice and add a natural sweetness that complements the upo and pork.
- Season Gradually: Add salt and pepper little by little, tasting as you go to get the perfect balance of flavors.
- Customize Your Protein: Feel free to swap pork with shrimp, chicken, or tofu for different variations of the dish.
- Add Heat: If you like a bit of spice, toss in some chili peppers or chili flakes for an extra kick!
Frequently Asked Questions
Ginisang upo can last up to 2-3 days in the refrigerator when stored in an airtight container.
Pork belly is ideal for ginisang upo as its fat adds richness to the dish, but you can also use leaner cuts like pork shoulder.
Yes, ground pork or ground chicken can be used for a lighter option and will still provide great flavor.
It’s best to enjoy this dish fresh, as freezing can change the texture of the upo, making it too soft when reheated.
Ginisang Upo Recipe
Ingredients
- 2 tbsp Cooking Oil
- 8 cloves Garlic (minced)
- 1 piece Onion (diced)
- 1/4 kilogram Pork Belly (cut into cubes)
- 4 pcs Tomatoes (diced)
- 1 tsp Black Pepper (ground)
- Salt (to taste)
- 1 cup Water
- 1 piece Upo / bottle gourd large(cut into cubes)
Instructions
- In a pan, heat 2 tbsp of cooking oil over medium heat.
- Add the minced garlic and cook until golden brown, then toss in the diced onion and sauté until translucent.
- Add the cubed pork belly and cook until the meat starts to brown and release its fat.
- Stir in the diced tomatoes and cook until they soften and the juices are released.
- Add 1 tsp of ground black pepper and salt to taste, mixing well with the pork and tomatoes.
- Add 1 cup of water and let it simmer for about 10-15 minutes, or until the pork is tender.
- Once the pork is tender, add the cubed upo. Stir, cover, and cook for about 5-8 minutes until the upo is softened but not mushy.
- Taste and adjust the salt and pepper if needed.
