Ginisang Upo with sotanghon and pork giniling

3 cloves garlic, minced
1 onion, chopped
¼ kilo ground pork
1 pc Upo or bottle gourd, peeled and cut into cubes
1 pack sotanghon (vermicelli) noodles, soaked in warm water until soften
1 Bouillon cube (knorr)
2 ½ cups water
salt and pepper to taste
1 sachet maggi magic sarap
1 tsp Achiote powder

Heat oil then add the achiote powder. When the oil turns dark red, add onion and garlic and sauté. Add pork and brown, making sure to separate ground pork thoroughly. Add upo, bouillon cube, water, seasoning granules, salt and pepper and softened vermicelli. Mix well. cook until upo is done but not overcook. Serve Immediately.

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3 thoughts on “Ginisang Upo with sotanghon and pork giniling

  1. I love upo and I’m trying your recipe now. but since I’m Muslim I had to replace the pork with beef. Thanks a lot.

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