This ginataang opo squash with pork belly is made with simplicity but also delicious and guaranteed to leave you belly-full. It is one of the favorite dishes of Filipinos especially, the ones from the provinces including me.

What is Opo Squash

Opo squash, also known as bottle gourd, is a tropical vegetable that grows on vines. Its common name in the Philippines is “upo”. It typically reaches a length of 8 inches or more. Inside, it has a soft, spongy white flesh filled with seeds. This vegetable has been one of my favorites since childhood—and it still is. I would love to grow it during the summer, but the warm season where I live is too short for it to bear fruit successfully.

Why Opo Squash is Delicious and Nutritious

Opo squash is enjoyable to eat because of its tender flesh. This ginataang opo squash with pork belly is inspired by my grandmother’s recipe. She often cooked it, saying it’s especially good for people who have trouble with digestion. Her favorite way to prepare it was by cooking it in fresh coconut milk, which adds a rich, creamy flavor that makes the opo even more delicious. Let’s get cooking!

Ingredients You Need for this Recipe

1 small opo squash, peeled and chopped
2 cups pork belly, chopped
1 small onion, chopped
1 teaspoon garlic, minced
1/4 teaspoon, dried thyme flakes
1 can (14.5 oz.)tomato sauce, diced
1 can (14 oz.) coconut milk
Salt, to taste
Ground black pepper, to taste
Parsley flakes, to taste

How to Cook Opo Squash with Pork Belly

Brown the pork: Heat a nonstick pan over medium heat. Add the pork belly and cook until lightly browned. Once browned, remove the pork from the pan and set aside.

Saute the aromatics: In the same pan, use the rendered pork fat to sauté the chopped onion for about 3 minutes. Add the minced garlic and cook for another minute. Stir in the thyme flakes until combined.

Add sauce and simmer: Return the pork belly to the pan. Pour in the tomato sauce and coconut milk. Mix well. Cover and simmer for 10 minutes.

Season the dish: Uncover the pan, give the stew a light stir, and season with salt and ground black pepper to taste.

Add the squash: Add the chopped opo squash and stir to coat it evenly with the sauce. Cover and cook for about 15 minutes or until the opo is tender.

Fish and serve: Uncover, give it a final stir, and sprinkle with parsley flakes. Serve hot over white rice or noodles.

How to Prepare Opo Squash (Bottle Gourd)

Rinse with water thoroughly. Then, peel the skin. Cut the squash lengthwise into two halves to reveal the white interior with seeds. Remove the soft sponge in the center along with the seeds. Once cleaned, slice the flesh thinly to ensure it cooks quickly and evenly. Do not wash or rinse the slices.

Can I Use Other Meat Aside from Pork Belly?

Absolutely! I used pork belly mainly because it was what I had in the refrigerator. I don’t always buy pork belly, so when I do, I try to use it right away. One of the reasons I like using it is that I don’t need to add extra oil the fat from the pork belly is enough for cooking. It also pairs well with many vegetables and adds a rich flavor. And honestly, I think it’s a Filipino thing – many of us enjoy dishes with a little bit of fat.

Cream Ginataang Opo Squash with Pork Belly and Tomato Sauce

Ingredients

1 small opo squash, peeled and chopped
2 cups pork belly, chopped
1 small onion, chopped
1 tsp garlic, minced
1/4 tsp dried thyme flakes
1 can (14.5 oz.) diced tomato sauce
1 can (14 oz.) coconut milk
salt, to taste
ground black pepper, to taste
parsley flakes, to taste

Instructions

Brown the pork: Heat a nonstick pan over medium heat. Add the pork belly and cook until lightly browned. Once browned, remove the pork from the pan and set aside.
Saute the Aromatics: In the same pan, use the rendered pork fat to sauté the chopped onion for about 3 minutes. Add the minced garlic and cook for another minute. Stir in the thyme flakes until combined.
Add sauce and simmer: Return the pork belly to the pan. Pour in the tomato sauce and coconut milk. Mix well. Cover and simmer for 10 minutes.
Season the dish: Uncover the pan, give the stew a light stir, and season with salt and ground black pepper to taste.
Add the opo: Add the chopped opo squash and stir to coat it evenly with the sauce. Cover and cook for about 15 minutes or until the opo is tender.
Finish and serve: Uncover, give it a final stir, and sprinkle with parsley flakes. Serve hot over white rice or noodles.

Watch the easy-to-follow video recipe

I wish to hear from you if you like this recipe. Feel free to comment if you tried it. Happy cooking!

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