Ginisang Upo with Pork and Shrimp

Sauteed Bottle Gourd with Pork and Shrimp
Bottle Gourd, also known as Calabash, is a delicately flavored vegetable and comes in a wide range of shapes and sizes. It is also rich in vitamins and minerals, a good source of fiber, and low in fat and cholesterol.
Ginisang Upo, or sauteed bottle gourd, is a very simple and easy to prepare Filipino dish. This is considered as an everyday dish in the Philippines. Upo can be purchased at the produce department of your local market. If not available in your area, chayote (sayote) can be used as a substitute.
In this recipe, I sauteed it with pork and shrimps, which made it more flavorful. Ground pork, beef  and chicken can also be used.

 Ingredients:

• 1 large Upo / Bottle Gourd (peeled, washed and sliced thinly)
• 1/2 lb. Shrimps (shell removed and set aside for broth)
• 1/4 lb. Pork (cubed)
• 1 medium Onion (sliced)
• 1-2  medium Tomato (diced)
• 5-6 cloves Garlic (minced)
• 1 cup Shrimp Broth (boiled shrimp shells)
• 3 tbsp. Fish Sauce / Patis
• Salt and Pepper to taste
  

Let's Cook!

1. Heat a pot over medium heat. Pour in water and add pork. Season with salt and pepper. Let it boil until the water evaporates. 
2. Cover pot to avoid the pork from splattering. Fry pork until golden brown on its own rendered fat over medium-low heat. 
3. When browned, remove the cover and push the pork on the side of the pan.
4. On the same pot, saute garlic, onion and tomatoes until aromatic and translucent.
5. Add shrimps and pour in shrimp broth. Simmer for a couple of minutes. Stir occasionally.
6. Put in sliced bottle gourd.
7. Adjust seasoning with fish sauce.
8. Simmer until the bottle gourd is tender.
9. Remove from the heat immediately.
10. Dish out with steamed rice.
11. Share and enjoy!