Guisadong Upo

Guisadong upo is one of the sautéed vegetable dishes popular in Philippines more commonly on provinces where bottle gourds are abundant. This cheap and simple dish usually is made out of 3 main ingredients which are pork, bottle gourd and tomatoes. A simple yet rich dish which is enjoyed as mains paired with rice but if the budget can extend a bit further having fried galunggong (Mackerel Scad) is the best combination. Try this humble yet good recipe which I will definitely recommend if you love vegetables.


Guisadong Upo
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 250 g Pork belly, sliced into small pieces
  • 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 big bottle gourd (about 15 inches in length), sliced 1 cm thick and 5 cm wide
  • 2 pcs medium tomatoes chopped
  • ½ cup chicken stock
  • oil
  • salt
  • sugar
  • pepper
Instructions
  1. Fry Pork belly in oil until crispy
  2. Add garlic and onion cook until onion is nearly transparent
  3. Add chopped tomatoes cook for 2 minutes
  4. Add the sliced bottle gourd
  5. Stir fry for 2 minutes
  6. Add chicken stock, salt and sugar and simmer for 8 minutes
  7. Season with pepper and serve

 

Guisadong Upo Wide

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  1. I love your dishes. They are always so easy and delicious. Most of my cooking is also done in a wok do it is easy for me to follow along. When you start out with some delicious pork you know it is going to be good. Take care

  2. Eha says:

    I am very keen on this type of dish for everyday cooking and am a great vegetable lover. Don’t think bottle gourd is available in rural Australia tho’, so daresay some large form of zucchini is the best makedo variant?

  3. I love opo squash..one of my favourite gourds/squashes. Indian cooking uses it alot too and I love it sweet and savoury.
    This stir fry looks simple and delicious.

    Nazneen

  4. Kiran says:

    That looks like an exotic and rare dish. THanks for sharing!

  5. This is one of my favorite dishes!

  6. Truly beautiful photos Raymund! If anyone else had a bottle guard, a little pork and a few tomatoes I doubt they could make their dish looks as satisfying & tasty as this. I don’t often eat the gourd stir fried but (often have it in soups) when in Asia. I think I’ll have to try getting out of my comfort zone. I’m intrigued, what’s the mackerel scad? 🙂

  7. we make a very similar dish with beef and bottlegroud…
    This looks fabulous!

  8. Nami | Just One Cookbook says:

    I’m first attracted by your pork belly. 😉 Looks delicious!

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