Ginisang Upo with Miswa

Ginisang Upo with Miswa

(Sautéed Bottle Gourd with Misua)

Ingredients:

3 tablespoons cooking oil

5 to 10 cloves of garlic, minced

2 medium bulbs onion, chopped

2 to 4 tablespoons fish sauce

¼ kilo pork, ground

1 medium upo, peeled and sliced to size

2 bundles miswa

2 to 4 cups water

Cooking Instructions:

Heat the cooking oil in the pan.  Add garlic and sauté until medium brown.  Add the onion and stir until slightly tender.  Put fish sauce.  Mix until the fish sauce is reduced.  Stir in the ground pork.  Cover the pan and allow the pork to be boiled in its own juice.  Stir occasionally until the water is reduced.  Allow the pork to be fried in its own fat.  Add cooking oil if necessary.  When the pork turns to medium brown, stir in the upo.  Cover the pan and allow the upo to be boiled in its own juice.  Stir occasionally until the water is reduced or until the upo is half-cooked.  Add water and miswa.  Stir to prevent the miswa from clumping together.  Allow the mixture to boil and turn off the heat.

This recipe will serve up to four people.