Bottle Gourd Stew with Pork

(Ginisang Upo with Pork / Batso nga Tabungaw)

For @pebblesboulderoca

Bottle Gourd is also called Opo squash, white pumpkin, Long melon or Upo (in Filipino) is one of the popular low-calorie Asian vegetables. Known to aid weight loss, reduce liver inflammation and promote healthy heart. It is delicately flavoured and can be great addition in stews, curries and soups. Though most Australians are not familiar with this vege, it can be found in most Asian supermarkets when in season. I bought one yesterday at the farmers market in Subiaco. I know of one simple and easy recipe to use with this super cool vegetable: Batso nga Tabungao (Ilocano for Upo) which I was so excited to cook for the first time in my kitchen here in down under. :) 

This is one of my favourites of my Tatay's (Dad's) Ilocano dishes that he cooks for us as kids and often requested when we are at home in the Philippines. It is similar to the more common Ginisang Upo dish, the only difference is the way the bottle gourd is cut up. In this recipe, it is diced into small pieces instead of slices. This dish has a sweet taste and a vibrant orange colour from the tomato which gives an added visual appeal to the dish. It is delicious on its own or serve with steamed rice. So here goes:

Ingredients

200g pork rashers, diced

1 medium size bottle gourd/upo, diced

3 cloves garlic, chopped

1 medium size red onion, diced

1 beef/gourmet tomato, chopped

1Tbsp fish sauce

1/4 cup water

Salt and Pepper 

1. In a saucepan, render pork rashers until brown. Remove excess fat.

2. Add garlic, onion and tomato and sauté with the meat for 1-2 minutes.

3. Put in the bottle gourd, add water and fish sauce. Simmer for 5- 10 minutes until gourd is half cooked. Do not overcook!

4. Season with salt and pepper to taste. 

Serve Hot and Indulge!

farrahlicious

xx