Ginisang Upo Recipe With Pork: Savory Filipino Stir-Fry with Tender Squash

This Filipino stir-fry captures the comfort of home cooking with its simple yet tender results. I developed this method after testing multiple approaches to achieve the perfect texture.

Pork and bottle gourd combine with aromatic garlic and onions for a dish that’s hearty and flavorful. The key is cooking the pork until tender before adding the squash to prevent overcooking.

You’ll end up with a savory, slightly sweet stir-fry that’s both satisfying and light. The pork absorbs the flavors beautifully, while the upo stays soft but not mushy.

Serve with steamed rice for a complete meal. Here’s how to make this traditional dish at home.

Ingredients for Ginisang Upo Recipe with Pork

Pantry staples and a quick trip to the Asian market. Nothing complicated here.

The pork is the star here—pork shoulder gives you that melt-in-your-mouth tenderness you want. Asian markets often have pre-cut strips, but any grocery store butcher can slice it for you. Look for marbling if you’re buying a whole piece to cut yourself. The bottle gourd (upo) should feel firm and heavy for its size—avoid any with soft spots or wrinkled skin.

No fish sauce? Soy sauce plus a pinch of sugar gets you close. Short on time? Pre-minced garlic from a jar works in a pinch (fresh is better though). If bottle gourd is hard to find, zucchini or chayote can sub in—just cook them a bit less. The green onions can be swapped with shallots for a slightly different flavor.

Leftovers keep well—3-4 days in the fridge, reheats beautifully. The flavors actually deepen overnight. For freezing, portion into containers with a bit of the sauce—up to 3 months (thaw in the fridge before reheating).

Step-by-Step Instructions for Ginisang Upo with Pork

Here’s how I get perfectly tender pork and squash every single time.

Step 1: Sear the Pork Shoulder

Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the 1 lb pork shoulder strips in a single layer. I press them down gently with a spatula to ensure even contact with the pan.

Cook undisturbed for 3-4 minutes until the bottoms turn light golden brown. Flip and cook for another 3-4 minutes until all sides are lightly browned. The pork should still be slightly pink inside—it’ll finish cooking later. Transfer to a plate and set aside.

Step 2: Sauté the Aromatics

In the same skillet, add the 1 whole yellow onion (thinly sliced) and sauté for 2 minutes until it softens and turns translucent. Then add the 6 cloves garlic cloves and cook for another 30 seconds until fragrant.

If using, stir in the 1 whole tomato (sliced) and cook for 1 minute until it starts to break down. This builds the flavor base for the dish. Watch carefully—garlic burns easily, and burnt garlic makes the entire dish bitter.

Step 3: Cook the Bottle Gourd

Add the 1 whole bottle gourd (peeled, seeded, and sliced) to the skillet. Stir-fry for 3-4 minutes until the edges start to soften. The gourd should still have a slight bite—it’ll cook further in the next step.

Pour in 0.5 cup water and scrape up any browned bits from the bottom of the pan. This deglazing step adds depth to the dish. Cover and let it simmer for 5 minutes until the gourd is just tender.

Step 4: Combine and Season

Return the seared pork shoulder to the skillet along with any accumulated juices. Stir in the 3 tbsp soy sauce, 1 tbsp fish sauce, 0.5 tsp salt, and 0.5 tsp ground black pepper.

Cook uncovered for 5-7 minutes until the pork is fully cooked through and the sauce has reduced slightly. Taste and adjust the seasoning if needed—this is your chance to balance the flavors.

Step 5: Garnish and Serve

Remove from heat and stir in the 2 whole green onions (sliced). The residual heat will soften them slightly while keeping their fresh, oniony bite.

Let the dish sit for 2-3 minutes before serving to allow the flavors to meld. The pork should be tender, the gourd soft but not mushy, and the sauce just thick enough to cling to every piece. Serve hot over steamed rice.

Regional Styles of This Dish

Ilocos Version

In Northern Luzon, they often add bitter melon (ampalaya) to balance the sweetness of the upo. I slice ½ cup thinly and stir-fry it with the pork for 2 minutes before adding the gourd. The contrast is incredible. 💫

Bicol Region Style

Bicolanos love their coconut milk, so they transform this into a rich ginataan version. After adding the gourd, pour in 1 cup coconut milk and simmer until the sauce thickens. The creaminess pairs beautifully with the pork’s savoriness.

Visayan Twist

In the Visayas, they often include shrimp paste (bagoong) for extra umami. I dissolve 1 tbsp in the soy sauce before adding it to the dish. It deepens the flavor profile significantly, but use sparingly—it’s potent!

Tagalog Classic

This is the version most Filipinos know, with just pork, upo, and aromatics. The simplicity lets the natural sweetness of the squash shine. I always add a spritz of calamansi juice at the end for brightness. 🌟

Pampanga Variation

Pampanga’s culinary capital status shows in their version with added longganisa sausage. I crumble 2 pieces of cooked longganisa into the dish at the end. The sweet, garlicky sausage elevates the stir-fry to something special.

Mindanao Spice

In Mindanao, they add a kick with siling labuyo (bird’s eye chili). I finely chop 1-2 pieces and cook them with the aromatics. It’s not traditional for this dish, but it works wonderfully if you like heat.

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