Pork & sauteed upo gourd: A simple but tasty ginisang upo recipe

by Joost Nusselder | Updated:  June 6, 2022

17 easy recipes anyone can make...

All the tips you'll need to get started in Japanese cooking with, FOR A LIMITED TIME, FREE as our first email: the complete Japanese with ease cookbook.

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

This ginisang upo recipe or sauteed bottle gourd is a simple dish that everyone can cook.

Anything ginisa (or sauteed) has a place in the Filipino lifestyle, as sometimes, people just don’t have the means or the time to make grandiose meals. And this ginisang upo recipe provides people with a meal fit for both lunch and dinner!

It’s easy to make and is budget-friendly too, so this should always be included in your to-cook list.
Ginisang Upo Recipe
A humble but flexible dish, ginisang upo can be cooked with a variety of ingredients, depending on whatever’s handily available to the cook.

Aside from the gourd, ginisang upo typically includes ground meat, unskinned shrimp, and tomatoes.

If you have some shrimp left over, you can always make a ginataang puso ng saging like this, which is dried shrimp & coconut.

However, if you want to make use of a can of tomato sauce-based sardines, then ginisang upo is the perfect recipe for it. To further stretch this recipe, you can also use misua or sotanghon.

For more broth, you can always add water to the mix as well.

This recipe is just that flexible, as the humble-tasting upo actually ups the flavor of whatever other ingredients you include with it. The upo provides the necessary health benefits and crunch to the meal!

Also check out our delicious ginisang baguio recipe
Ginisang Upo preparation
If you don’t have any bottle gourd, however, you can always use sayote as a substitute. Or for the brave, you can use papaya.

This ginisang upo recipe is typically cooked and served with heaps of rice, as the dish tends to get oily.

As it tends to be on the oily side because of either the meat, sardines, or oil used for sauteing, it’s recommended that you serve this dish with atsara (pickled shredded papaya and carrots) to counter the oil.

Also check out this atsarang labaons or Filipino pickled radish recipe
Ginisang Upo

Ginisang Upo Recipe

Ginisang upo recipe

Joost Nusselder
Ginisang upo (or sauteed bottle gourd) is a simple dish that everyone can cook. Anything ginisa (or sauteed) has a place in the Filipino lifestyle, as sometimes, people just don't have the means or the time to make grandiose meals.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Filipino
Servings 4 people
Calories 85 kcal

Ingredients
  

  • ¼ lb pork steak cut into small cubes
  • 1 medium upo (gourd)
  • 1 large tomato sliced
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • 1 cup water
  • 1 tsp alamang
  • Cooking oil
  • Ground pepper

Instructions
 

  • In a pan, saute garlic, onion, and tomatoes in cooking oil.
  • Add the pork. Cook until the meat turns light brown.
  • Then add the alamang and cook for few minutes.
  • Add the water and simmer until the pork is tender.
  • Add the upo and season with ground pepper.
  • Simmer for few minutes. Make sure not to overcook the upo.
  • Serve hot with steamed rice.

Nutrition

Calories: 85kcal
Keyword Pork
Tried this recipe?Let us know how it was!

In all, this ginisang upo recipe is a  simple but tasty dish that can always be made fancy with a little imagination.

Also read: Ampalaya with alamang recipe

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.