Ginisang Upo in Calabaza refers to oven-roasted opo gourds and courgettes or calabash gourds. A little chopped pork is added to the recipe to give the dish more flavor.
The latter can be considered as an optional ingredient, especially for vegetarians. This dish can be served both for lunch and dinner on ordinary days. Best eaten with warm rice.
I usually eat it with fried fish as a side dish. It makes my food more enjoyable. My favorite fried fish paired with fried galunggong or tilapia. I make sure to leave enough sauce on my ginisang upo in calabash. Have you tried pouring some sauce on warm white rice and eating it along with vegetables and fried fish? Delicious, isn’t it?
I started this dish by frying the pork in a pan until the oil evaporated. Garlic, onions and tomatoes were fried in pork oil. Vegetables only take a few minutes to cook. It is important that the pork pieces are tender before the vegetables are ready. For this reason, I add about half a cup of water as soon as the onion becomes soft, and then boil the pork in a covered pot until the water has completely evaporated.
Vegetables will enter only after the water has evaporated. Start with butternut squash, as it takes longer to cook than upo. Cook for 3 to 5 minutes before adding the upo.
One more thing, crispy fried dilis can also be added to this dish right after the vegetables are cooked. It can be a good substitute for pork.