GINISANG UPO is a Filipino dish that is very quick and easy to cook but requires a lot of time in its preparation. Peeling and slicing the UPO or WHITE SQUASH or BOTTLE GOURD is the tedious part. It is exciting though, specially if you are cooking for the people that you love. GINISANG UPO is a simple and inexpensive dish, usually served during lunch and dinner. Some cook it with a can of sardines, and it is as good as with pork. UPO is low in fat and cholesterol, but has a high amount of fiber. It has 96 percent water, that is why you don’t have to add much water when cooking it. UPO also is rich iron and contains vitamin C and B complex. It is I guess a vegetable sent from heaven specially if you want to save money but still want to serve a good dish for your family.
1 large UPO – peeled and sliced into small pieces
1/4 kilo pork, sliced into small pieces also
100 grams medium shrimps, peeled and heads removed (optional)
2 cloves garlic, peeled and crushed
1 medium onion, peeled and sliced
3 medium red tomatoes
2 tbsp. fish sauce or patis
In a skillet, heat oil and brown pork, about 7-10 minutes. Place browned pork in a bowl.
In same skillet, saute garlic until light brown, about a minute. Add onions, cook until aromatic and transluscent. Then add tomatoes, cook until they are soft.
Add shrimps and browned pork. Saute for about 3-5 minutes.
Then, add the sliced UPO, stirring constantly, cook for 5-10 minutes.
Now add a little water. You will notice the dish becomes more watery as it is cooked.
Let it simmer until cooked, about 7-10 minutes, covered, stirring occasionally.
Season with fish sauce. You may adjust flavor by adding small salt.
Remove from heat.
Serve your GINISANG UPO with steaming white rice.