Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Upo Guisado
Made with small bottle gourd, pork belly, medium plum tomato and medium yellow onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat oil in a pan
- Sauté garlic, onion, and tomato
- Add the pork. Cook for 3 minutes
- Pour 1 cup water. Let boil. Adjust the heat to medium and then continue to cook until the liquid completely evaporates
- Add the sliced upo. Stir and then cook for 5 minutes.
- Season with ground black pepper and fish sauce.
- Add water. Cook for 2 minutes.
- Transfer to a serving bowl. Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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