Ginisang Upo with Pork
User Reviews
4
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
348 kcal
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Course
Main Course
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Cuisine
Filipino
Ginisang Upo with Pork
Description
Ginisang Upo with Pork features pork belly sliced into thin strips, sautéed with garlic and onions to release their aroma. Chopped tomatoes are mashed down to create a tender and slightly tangy component. The addition of water allows the pork to simmer until tender and the liquid reduces, concentrating flavors. Strips of peeled bottle gourd, known for its mild and watery flesh, are added toward the end of cooking and simmered just long enough to become tender yet still crisp. Oyster sauce and seasoning with salt and black pepper give the dish depth without overpowering the delicate upo.
The texture contrast between the tender pork and crisp-tender vegetable is a key feature of this Filipino sautéed dish. It can be served hot alongside steamed white rice as a main course or part of a meal.
When preparing, slice the pork and upo uniformly to ensure even cooking. Be mindful not to overcook the upo to maintain its mild crunch. Adding pepper generously complements the subtle flavor of the vegetable. The high water content of the upo means liquid should be added sparingly to avoid a soupy result.
Ingredients
- 1 tablespoon canola oil
- 1 onion peeled and sliced thinly
- 2 cloves garlic peeled and minced
- ½ pound pork belly cut into thin strips
- 2 Roma tomato chopped
- 1 ½ cups water
- 2 upo medium, peeled and cut into strips (about 4 cups
- 2 tablespoons oyster sauce
- salt to taste
- black pepper to taste
Instructions
- In a wide pan or wok over medium heat, heat oil.
- Add onions and garlic and cook until softened.
- Add pork and cook, occasionally stirring, until lightly browned.
- Add tomatoes and cook, mashing with the back of the spoon until softened.
- Add water and bring to a boil. Lower heat, cover, and simmer until meat is tender and liquid is reduced to about ½ cup.
- Increase heat to medium. Add upo and cook, uncovered, for about 3 to 5 minutes or until half done.
- Add oyster sauce and stir to distribute. Season with salt and pepper to taste.
- Continue to cook, stirring occasionally, for about 2 to 4 minutes or until upo is tender yet crisp. Serve immediately.
Notes
- Slice pork and bottle gourd into uniform pieces to cook evenly.
- Add liquid cautiously because bottle gourd contains much water.
- Remove the vegetable from heat slightly before it is fully soft, as it will continue cooking with residual heat.
- Season with freshly ground black pepper to enhance the mild flavor of the bottle gourd.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 40mg | 13% |
| Sodium | 267mg | 11% |
| Potassium | 218mg | 5% |
| Sugar | 1g | 2% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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