Tuesday, November 20, 2007

"Ginisang Upo" (Bottle Gourd Saute')

  • 2 tbsps cooking oil
  • a cup (200 grams) pork belly, cubed
  • 4 cloves garlic, finely crushed
  • 2 medium (70 grams) red onion, minced
  • 2 large (100 grams) red plump tomatoes, minced
  • 1 large (1.8 kg) bottle gourd, cut into 1"x 1/8" cubes
  • 3 tbsps fish sauce
  • 3/4 tsp ground black pepper
  • 1 pc pork cube
  • 1 cup water


In a large wok, over medium-high fire. Put the oil and pork. Stir-fry until pork is lightly brown. Remove from pan the pork. Retain the oil. Put the garlic. Saute until golden brown. Follow with onion and tomatoes. Saute until very soft. Mash. Put the bottle gourd. Stir-fry for a minute. Add in the fish sauce. Sprinkle the pepper. Mix. Cook until aromatic. Pour water. Put the pork cube and fried pork . Mix well. Cover. Cook until veggie is soft.

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