Ginisang Upo with Ground Pork and Shrimp (Sauteed Bottle Gourd)

I have cooked ginisang upo in different ways, and this is my ginisang upo with ground pork and shrimp. Upo sauteed on its own can be enough, but I found that adding the pork and shrimp makes it better. The upo simmers in a little broth until tender, while the shrimp go in during the last few minutes so they stay plump.

I usually add some protein to my upo, and this version gets two. Ground pork cooks faster than the pork belly slices in my upo guisado, and the shrimp are a bonus.

My regular ginisang upo has no broth at all. I add 3/4 cup of beef or chicken broth to this one, and I leave enough sauce in the pan to pour over warm rice, the same way I do with my ginisang upo at kalabasa.

What is Ginisang Upo with Ground Pork and Shrimp?

Upo is bottle gourd, and I use it in plenty of ginisa dishes as well as soups like tinola and sotanghon. It turns tender quickly once it starts cooking. For this recipe, I cook it with the pork, tomato, and broth until the slices are tender but still hold their shape.

Ginisa means sauteed, and ginisang upo with ground pork and shrimp starts the way most of my ginisang gulay recipes do, with garlic, onion, and tomato in hot oil.

Why This Ginisang Upo with Ground Pork and Shrimp Recipe Works

• Ground pork instead of sliced pork – Ground pork is cooked through by the time the upo is tender, with no separate simmer for the meat. That is why this is the version I make whenever I am in a rush.
• Let the upo cook in the broth – I cover the pan and give the upo about 10 minutes to soften. You will see more liquid in the pan afterward because the upo releases water as it cooks. Since I use broth instead of plain water, that liquid already has flavor.
• Shrimp go in last – Shrimp need only 3 to 5 minutes. Added after the 10-minute simmer, they stay tender instead of turning rubbery.
• Seasoning at the end – I salt the pan after the shrimp are done, once the upo has finished giving off its water.

Ingredients

• Upo (bottle gourd) – Peel it and slice the pieces about the same thickness. Once cut, the center should look clean with no spots. It turns brownish to blackish when the upo has been sitting out for a while. No upo? See the substitutions below.
• Ground pork – I use half a pound for one small upo. My pork giniling starts with the same ground pork, stewed with potatoes and carrots instead of upo.
• Shrimp – I usually keep frozen shrimp from Walmart or Costco in the freezer for this, either raw or already steamed. Fresh shrimp works too. Remove the heads and shells, and devein them before cooking.
• Tomato – Use a ripe one.
• Onion – Cubed.
• Garlic – Crushed.
• Beef or chicken broth – You only need 3/4 cup, since the upo adds its own liquid.
• Cooking oil – Any neutral oil works.
• Salt and ground black pepper – Added at the end, to taste.

1. Heat the cooking oil in a pan. Saute the garlic, onion, and tomato until the onion and tomato soften.
2. Add the ground pork. Cook until it turns light brown.

1. Add the sliced bottle gourd. Stir and cook for 3 to 5 minutes.
2. Pour in the beef broth or chicken broth. Let it boil, then cover the pan and cook for 10 minutes.

1. Add the shrimp. Continue cooking for 3 to 5 minutes.
2. Season with salt and ground black pepper to taste.
3. Transfer to a serving bowl.
4. Serve with warm rice. Share and enjoy!

Raw shrimp are done when they turn pink and opaque all the way through, about 145°F inside.

What to Serve with Ginisang Upo

• Rice – White or brown. Spoon the upo and some of the sauce over it.
• Fried Tilapia – I pair my ginisang upo at kalabasa with fried tilapia or galunggong, and the same fish go well here.
• Fried Galunggong with Salted Egg and Tomato Salad – Crispy fried galunggong served with chopped salted egg and tomato.

Storage

• Refrigerator: Store leftovers in a covered container for up to 3 days. The upo softens more overnight, so reheat only what you will eat and leave the rest in the refrigerator.
• Freezer: You can freeze the browned ground pork on its own for up to 2 months, then cook it with fresh upo and shrimp later. The finished dish does not freeze well, since upo turns mushy and watery after thawing and the shrimp get tough.
• Reheating: Warm it in a pan over medium-low heat until steaming hot. Stop as soon as it is heated through so the shrimp do not toughen. A covered bowl in the microwave also works if you heat it in short bursts and stir in between.

More Filipino Vegetable Recipes

• Ginisang Upo with Sardinas – Sauteed bottle gourd with canned sardines in tomato sauce, seasoned with fish sauce.
• Ginisang Upo at Kalabasa – Upo and butternut squash sauteed with thin slices of pork belly.
• Sotanghon with Upo Soup – Glass noodle soup with upo, shrimp, and a little pork in chicken broth, topped with fried garlic.
• Ginisang Pechay with Ground Pork and Shrimp – Chopped bok choy cooked with ground pork, small shrimp, and chicken broth.
• Sauteed Napa Cabbage with Ground Pork – Chopped napa cabbage cooked with ground pork and diced tomatoes.
• Ginisang Pechay at Giniling with Oyster Sauce – Bok choy and ground pork seasoned with oyster sauce.
• Upo Recipes – More ways to cook bottle gourd, including ginataang upo and misua with upo and ground pork.

• Upo – Sayote (chayote) is the closest swap, and sitaw works too. Both take a little longer to soften, so check them before adding the shrimp.
• Ground pork – Ground chicken or ground turkey, cooked the same way.
• Beef or chicken broth – Water. Season a little more at the end.
• Shrimp – Leave them out and you have a plain ginisang upo with pork.

The upo should still hold its shape when you serve this, and the shrimp should be tender and just cooked. There should also be some broth left in the pan from the upo, tomato, pork, and shrimp. Serve it with warm rice and spoon that broth over each plate along with some of the upo, ground pork, and shrimp.