Ginisang Upo
Serves 1
Directions
- 1Slice your pork belly into small pieces.
- 2Peel your upo or bottle squash.
- 3Slice upo thinly.
- 4Slice extra firm tofu into strips.
- 5Chop tomato.
- 6Mince garlic.
- 7Chop onion.
- 8Make sure your pan is preheated.
- 9Add extra virgin olive oil to the pan.
- 10Add garlic to the pan.
- 11Add onion to the pan.
- 12Sauté until fragrant.
- 13Add tomato to the pan.
- 14Sauté until it softens.
- 15Add pork belly to the pan.
- 16Season with salt.
- 17Add black pepper.
- 18Add fish sauce.
- 19Sauté and cook until it's no longer pink.
- 20Add water to the pan.
- 21Cover and bring it to a boil.
- 22Reduce heat to low and let the pork belly cook until it's soft and tender.
- 23Add sliced upo to the pan.
- 24Add tofu to the pan.
- 25Add fish sauce.
- 26Stir it together.
- 27Cover and continue to cook until the upo softens.
- 28Taste to see if it needs more fish sauce or salt.
- 29Serve with steamed white rice.
- 30Don't forget the sabaw.
Ingredients
- pork belly
- Upo or bottle squash
- extra firm tofu
- tomato
- garlic
- onion
- extra virgin olive oil
- salt
- black pepper
- fish sauce
- water
- steamed white rice
Equipment
panchopping boardknifevegetable peelerwooden spoonlid
Tips
- You can use any protein you prefer, chicken thighs, ground chicken, pork, or beef.
- I didn't remove the seeds because I'm using a young upo which means the seeds are still soft.
- If you like it more soupy, add a little bit more water and fish sauce.