Ginisang Upo with Pork is simple to prepare yet full of flavor. This vegetable side dish combines tender-crisp bottle gourd and savory pork belly strips for a nutritious, tasty, and budget-friendly meal. It’s satisfying on its own and pairs perfectly with steamed rice.
This ginisang upo with pork shares many similarities with pancit upo, though without the rice noodles. The mild sweetness and delicate texture of upo (bottle gourd) complement the richness of pork belly and the savory notes of oyster sauce, creating a comforting Filipino home-style dish. You can enjoy it as a vegetable side dish or as a main when served with a bowl of steamed rice.
Bottle gourd is light and hydrating, making it a great choice for quick stir-fries. When cooked briefly, it remains slightly crisp and absorbs the flavors of the aromatics, tomato, and sauce.
How to choose upo
- Pick young bottle gourds that are firm and have smooth, even light green skin without bruises or yellowing.
- If the gourd is young, the seeds are tender and edible; for more mature gourds, remove the seeds and spongy center, since hard seeds and overly spongy flesh can become mushy when cooked.
Cooking tips
- Cut the pork and upo into uniform pieces so everything cooks evenly.
- Because bottle gourd holds a lot of water, add broth or water sparingly to avoid a watery dish.
- Remove the pan from the heat while the upo is still slightly firmer than you prefer; carryover heat will soften it further.
- Season with freshly ground black pepper to balance the mild, delicate flavor of the gourd.
How to serve
- Serve ginisang upo with pork hot alongside steamed rice. It also pairs well with grilled meats or fried fish for a fuller meal.
- Leftovers keep well in a sealed container in the refrigerator for up to three days.
- Reheat gently on the stovetop until hot throughout or microwave until fully warmed.
This simple upo guisado is a versatile addition to weeknight menus. It’s fast to prepare, stretches ingredients affordably, and provides a satisfying vegetable portion that complements many Filipino main dishes. The combination of aromatic garlic and onion, tangy-sweet tomato, and the savory boost from oyster sauce makes this recipe approachable for cooks of all levels.
More vegetable recipes
Ginisang Gulay
Ginisang Repolyo
Ginisang Ampalaya sa Sardinas
Ginisang Togue at Tokwa
Ginisang Upo with Pork
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 tomatoes, chopped
- 1 ½ cups water
- 2 medium upo, peeled and cut into strips (about 4 cups)
- 2 tablespoons oyster sauce
- salt and pepper to taste
Instructions
- In a wide pan or wok over medium heat, warm the oil.
- Add the onion and garlic; sauté until softened and fragrant.
- Add the pork belly and cook, stirring occasionally, until lightly browned.
- Add the tomatoes and cook, mashing them with the back of a spoon until they soften and release their juices.
- Pour in the water and bring to a boil. Lower the heat, cover, and simmer until the pork is tender and the liquid is reduced to about ½ cup.
- Turn the heat up to medium. Add the upo and cook uncovered for about 3 to 5 minutes, until it is half done.
- Stir in the oyster sauce to distribute evenly. Season with salt and pepper to taste.
- Continue cooking, stirring occasionally, for another 2 to 4 minutes until the upo is tender but still slightly crisp. Serve immediately.
Notes
- Keep vegetable and pork pieces similar in size to ensure even cooking.
- Because upo contains a lot of moisture, add water or broth only as needed to prevent thinning the sauce too much.
- Remove from heat when the upo is slightly firmer than desired; it will soften from residual heat.
- Freshly ground pepper brightens the dish and balances the mildness of the gourd.
Nutrition Information
,
Carbohydrates: 5 g
,
Protein: 6 g
,
Fat: 33 g
,
Saturated Fat: 11 g
,
Cholesterol: 40 mg
,
Sodium: 267 mg
,
Potassium: 218 mg
,
Sugar: 1 g
,
Vitamin A: 260 IU
,
Vitamin C: 6.8 mg
,
Calcium: 18 mg
,
Iron: 0.4 mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from public food composition sources and online nutrition tools.