Filipino Ginisang Upo Recipe with Ground Pork

This dish holds a special place in my heart. It’s savory, tender, and wholesome, making it one of my favorite cozy, feel-good meals. The combination of sautéed vegetables, herbs, and proteins simmered in a flavorful broth brings warmth and comfort.

Prep:
15
minutes
Cook:
20
minutes
TOtal:
35
minutes

Ingredients

  • 1 upo/bottled squash, peeled and cut long rectangle pieces
  • 1 medium ripe tomato, diced
  • 1 TBSP fresh garlic cloves, minced
  • Half of 1 onion, minced
  • 1/4-1/2 TSP salt
  • 1/4 TSP black pepper
  • 1 TBSP fresh or dried parsley
  • 2 TBSP soy sauce
  • 1/2 pound ground pork
  • 2 TBSP olive oil
  • 1 14 oz. can low sodium chicken broth

Instructions

    1. Start by making your steamed white rice according to the package directions or based on how you normally cook it. I cook mine in a rice cooker.
    2. Peel your upo squash, then cut the entire thing into rectangle pieces. NOTE: I like to slice it into ½” pieces then lay the circle flat and then cut it into strips. You can either keep the strips long or cut them in half.
    3. Next, dice your tomatoes, set aside. Mince your garlic, set aside. Mince your yellow onion, set aside. Last, mince your parsley and set aside (if you are using fresh).
    4. In a medium sauce pan, heat 2 TBSP olive oil over medium heat. Once hot, sauté minced garlic until fragrant about 1-2 minutes. Add onions and tomatoes. Sauté until onions are translucent, about 2-3 minutes.
    5. Add ground pork and cook until no longer pink, about 5-7 minutes.
    6. Add cut upo squash and cook for 2-3 minutes. Mixing well with garlic, onions, tomato and ground pork.
    7. Add chicken broth. Cover and simmer on low heat for 7 minutes. Uncover and add salt, black pepper, parsley and soy sauce. Mix and stir well. Let all juices simmer for another 2-3 minutes over low heat or until squash is soft.
    8. Serve with steamed white rice on the side and sliced banana for a sweet touch.
    9. ENJOY!