Ginisang upo and misua is a dish we often cooked at home. In times like this, the enhance community quarantine, a vegetable dish is a must to strengthen our immune system. However, vegetables these days are soaring high. I think it’s twice the price on normal days. Though, it’s not like I have a choice. My parents, specially my dad always ask for vegetables.
I went to the grocery last Thursday to buy some vegetables. I know going to the grocery is such a hassle and would probably take you several hours to do your thing. You’ll probably need to fall in line for an hour and another hour to pay your groceries, that’s social distancing. However, it’s for our safety. I usually go to the grocery after we ate our lunch. Luckily, few people are lining up on weekdays compared on weekends. That’s a tip guys.
I bought a whole upo or bottle gourd for Php100.00. My dad was laughing for how expensive it was. My dad was going to cook the whole upo but my mom objected that it would be too much for us three. Besides, it would be such a waste.
When I woke up the first thing my mom asked me was, what are we going to cook for lunch. Well, there are times that it irritates me for no reason. Then, I just saw her brought out the upo and the ground pork. Then, I knew what she’s going to cook and I quickly volunteered.
However, when I was about to finish cooking, I realized we don’t have anything to go with it. Luckily I remembered I bought a pack of dried filleted anchovies and this will be a good pair with the vegetable dish.
Our ginisang upo and misua recipe uses ground pork to flavor the dish. However, other meat and even canned sardines is a delicious alternative to ground pork. Whenever I cooked with ground pork in vegetables, I usually simmer it in small amount of water to release its fat. Then, I’m going to sauté it in its own fat until it’s golden brown. You can also do this to lessen other oil in the dish.
This is a good pair with dried filleted anchovies. Simply fry it super crispy and have a dipping sauce of pinakurat. You will surely eat lots of rice.
For more vegetable dishes check out our Vegetable Recipes.
|250 grams||Ground Pork|
|3 Tablespoons||Olive Oil|
|6 cloves||Garlic, chopped|
|1 piece||Onion, chopped|
|3 pieces||Tomatoes, diced|
|1 piece||Bouillon Cube|
|2 cups||Diced Upo or Bottle Gourd|
|1/4 teaspoon||Ground Black Pepper|
|Patis or Fish Sauce to Taste|
In a pan combine Water and ground pork. Boil and simmer for 20 minutes or until the water evaporates and the fat oozes out from the pork.
Sauté the pork until golden brown. Add olive oil, garlic and onion. Sauté until cooked.
Add the tomatoes and water. Cover the pan and let it simmer for 10 to 15 minutes over low heat. Mash the tomatoes using the back of the wooden spoon and pour the remaining water.
Add the beef bouillon cube and simmer for 10 minutes. Add in the upo and simmer for 10 minutes.
Lastly, add the misua and season with ground black pepper and fish sauce. Simmer for another 5 minutes.
Ginisang Upo at Misua
- 1/2 cup Water
- 250 grams Ground Pork
- 3 Tablespoons Olive Oil
- 6 cloves Garlic, chopped
- 1 piece Onion, chopped
- 3 pieces Tomatoes, diced
- 1/4 cup Water
- 1 piece Beef Bouillon Cube
- 6 cups Water
- 2 cups Diced Upo or Bottle Gourd
- 30 grams Misua
- 1/4 teaspoon Ground Black Pepper
- Patis or Fish Sauce to Taste
- In a pan combine Water and ground pork. Boil and simmer for 20 minutes or until the water evaporates and the fat oozes out from the pork.
- Sauté the pork until golden brown. Add olive oil, garlic and onion. Sauté until cooked.
- Add the tomatoes and water. Cover the pan and let it simmer for 10 to 15 minutes over low heat. Mash the tomatoes using the back of the wooden spoon and pour the remaining water.
- Add the beef bouillon cube and simmer for 10 minutes. Add in the upo and simmer for 10 minutes.
- Lastly, add the misua and season with ground black pepper and fish sauce. Simmer for anther 5 minutes.