Ginisang upo (sautéed white squash)

A white squash

My Filipina wife calls this vegetable "white squash" in English. The labels that supermarkets attach to them say "wintermelon" though, which I think is from the Chinese name for a variety of this vegetable which they grow there. A quick Google search tells me that the Filipino name is "upo" per a certain Filipino chef's blog, yet Google Translate says that "upo" means "sitting", so ???

Whatever you want to call it, it has a mild, somewhat buttery flavor that's very tasty when prepared in the ginisa style as it compliments the pork flavor quite well.




Ingredients:

1 white squash, peeled and cut into cubes about an inch or so square

1/2 cup pork, cut into small cubes

1 very small onion, or half of a medium onion, peeled and coarsely chopped

1/2 large head of garlic (6 to 8 large cloves), peeled, slightly crushed and cut in half lengthwise

1 pork bouillon cube

Oil for sautéeing (2 tablespoons or so)

2 tablespoons soy sauce

Water

Pepper to taste


Instructions:

Prepare the pork and vegetables as per above.

Place the pork in a large skillet along with enough water to cover about half way: around 1/2 cup.  Bring to a boil on medium-high heat. Lower heat slightly and simmer, stirring occasionally to turn the meat, until absolutely all the water has evaporated and the meat starts sizzling in its own fat.

Add the oil, garlic and onion. Stir and cook for 2 to 3 minutes until the onion layers separate.

Add the bouillon cube and the soy sauce. Stir well and continue cooking, stirring occasionally, for another minute until the pork and onions are nicely brown from the soy sauce (the garlic never gets brown for some reason.)

Add the white squash and a small amount of water: 1/2 cup or less. Stir, cover, bring just to the boiling point then reduce heat to low or medium-low then simmer, stirring occasionally, until the squash is tender: about 30 minutes

Serve over rice. Serves two with a bit left over.