Both upo and chayote are squashes used in traditional Filipino cuisine and I absolutely love them both! They’re similarly mild in taste but tend to pick up flavors quite well. You can certainly only use one or the other in this recipe instead of both.
Though any kind of ground meat can be used, ground pork is my preferred meat in this dish.
In this recipe I am using an upo about 6 inches in length and one chayote. Slice them into strips about 1/4 inch in width. Chop two tomatoes (I used Roma), onion, garlic and pepper, if using.
In a sauté pan or wok, heat oil at medium-high. When hot, add the onions and garlic for a few minutes.
Add ground pork. Break up and cook until fully browned.
Add the rest of the ingredients– chicken broth, fish sauce, salt and pepper. Simmer for 8 to 10 minutes until the squash is tender.
Serve over rice, enjoy!
Filipino Ground Pork with Upo and/or Chayote
- 2 tbsp olive oil
- 1 onion yellow
- 2 clove garlic
- 1 Serrano pepper optional
- 1 lb ground pork
- 1 upo
- 1-2 chayote
- 2 tomatoes
- 1 cup chicken broth
- 2 tbsp fish sauce patis
- 1/2 tsp pepper
- 1 tsp salt
Add oil to sauté pan or wok. When hot, add onions and cook for a few minutes, then add garlic and Serrano pepper (if using) for a minute more.
Add pork. Break up and cook until no longer pink.
Add everything else; upo, chayote, tomatoes, chicken broth, fish sauce and salt and pepper to taste. Be careful adding too much salt because the fish sauce is already salty.
Simmer for 8 to 10 minutes until upo and chayote are soft. Serve over rice.