Ginisang Upo with Pork

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Using a vegetable peeler, remove the bottle gourd skin to make peeling easier and keep the peel thin. If the bottle gourd is mature with large seeds, scoop out the inner pulp to prevent excessive mushiness when cooked.
   ▶ ≈0:15
2. 2
   Slice the bottle gourd into small uniform pieces to ensure quick and even cooking.
   ▶ ≈0:31
3. 3
   In a wide pan, cook the pork belly until it starts to brown and render fat.
   ▶ ≈0:37
4. 4
   Add onions and sauté until softened.
   ▶ ≈0:45
5. 5
   Add garlic and continue cooking until aromatic.
   ▶ ≈0:51
6. 6
   Pour in water and bring to a simmer. Add Maggi Oyster Sauce for seasoning and depth.
   ▶ ≈1:05
7. 7
   Add tomatoes and gently mash with the back of the spoon until softened and they release their juices. Season with salt and pepper to taste.
   ▶ ≈1:13
8. 8
   Continue cooking for about 10 to 15 minutes until the pork is tender and the liquid is reduced.
   ▶ ≈1:37
9. 9
   Add the sliced bottle gourd and cook for about 6 to 8 minutes until tender but still slightly firm, as residual heat will continue to soften it.
   ▶ ≈1:48
10. 10
    Serve and enjoy. This ginisang upo with pork is simple, affordable, and full of flavor—perfect with steamed rice and fried fish.
    ▶ ≈2:03