GINISANG UPO Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon canola oil
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
1/2 pound pork belly, cut into thin strips*
(*you can also use chicken meat with this for a healthier version, Melanie's preferred version)
2 Roma tomatoes, chopped
1 1/2 cups chicken broth
2 medium upo, peeled and cut into strips (about 4 cups)
2 tablespoons oyster sauce
salt and pepper to taste
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Directions: |
Directions:1) In a small frying pan cook the pork belly with enough water to cover the meat. Once the water evaporated, stir fry the meat until light brown. Remove and drained in a paper towel and set aside.
2) In a wide pan or wok, saute the onion and garlic, until the onions softened and aromatic, then add the tomatoes. With the back of the "sandok", mashed the tomatoes until softened.
3) Add the pork, stir and cook for about 5 minutes
4) Add the broth and bring to a boil. Lower the heat, cover, and simmer until the meat is tender.
5) Increase heat to medium. Add upo and cook, uncovered, for about 3 to 5 minutes or until half done.
6) Add oyster sauce and stir to distribute.
7) Continue to cook, stirring occasionally for about 2 to 4 minutes or upo is tender yet crisp.
8) Season with salt and black pepper to taste. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:35 minutes |
Personal
Notes: |
Personal
Notes: Choose young bottle gourds that are firm to touch and have a smooth, light green skin free of bruises spots or yellow discolorations. If the quash is young, the seeds are tender and edible. If more mature, scoop out the seeds and spongy interior as the seeds are too hard for consumption and the spongy flesh can turn mushy during cooking.
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