Ginisang Upo (Sautéed Bottle Gourd)

Instructions

1. 1Peel the 1 medium bottle gourd (upo) and slice it into thin pieces, about 0.635 cm thick.
2. 2Heat the 1 tbsp of vegetable oil in a 30.48 cm skillet over medium-high heat, approximately 190°C.
3. 3Add the 1 medium onion and 3 cloves garlic to the hot skillet and sauté for 1-2 minutes until they are fragrant and the onion is translucent.
4. 4Add the about 225 g ground pork and about 113 g shrimp to the skillet. Cook, breaking up the pork with a spoon, for 5-7 minutes, or until the pork is browned and the shrimp turns pink and opaque. The internal temperature of the pork should reach 71°C.
5. 5Add the 1 medium tomato, cut into small pieces, to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomato has softened.
6. 6Add the sliced bottle gourd, 1 tbsp fish sauce, and 1/4 cup water to the skillet. Stir everything together, then cover the skillet with a lid. Reduce the heat to medium-low, approximately 150°C, and cook for 8-10 minutes, or until the bottle gourd is tender when pierced with a fork.
7. 7Serve the Ginisang Upo hot.

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