Ginisang Upo with Pork

4 from 35 votes

Upo Guisado with pork belly and oyster sauce is easy to make and so flavorful. It's nutritious, delicious, and budget-friendly, too. Serve with steamed rice for a tasty meal the whole family will love!

Prep Time10

Cook Time30

Total Time40

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 348kcal

Author: Lalaine Manalo

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

US Customary - Metric

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

Cut the pork and the bottle gourd squash into uniform sizes to ensure even cooking.
The bottle gourd has a high water content, so add liquid sparingly.
Take the vegetable off the heat a tad firmer than you like, as it will continue to cook and soften in the residual heat.
Season generously with freshly ground pepper. Bottle gourd has a pretty mild, delicate flavor and needs that little kick of spice to be extra delicious.

Nutrition