This pork belly dish is boiled with bottle gourd, commonly called “upo” in tagalog dialect. Honestly my knowledge about cooking upo is only ginisang upo (or sauteed bottle gourd) with ground pork and some shelled shrimp. And when it comes to nilagang liempo, the vegetable that I usually see is either pechay, cabbage, Chinese cabbage and potatoes. My first impression of this dish is that it will taste bland because the ingredients are very simple but I’m wrong. It is very tasty and I’m sure you will love it.
Nilagang Liempo with Upo: A Simple Yet Flavorful Comfort Dish
When my cousin Carlo first introduced me to nilagang liempo with upo, I’ll admit I was a little skeptical. Growing up, we only ever used upo (bottle gourd) for dishes like ginisang upo—a quick sauté with shrimp and ground pork. When it came to nilaga, the only vegetables we’d ever toss into the pot were the usual ingredients: pechay, potatoes, and sometimes cabbage. But Carlo swore by this version of nilaga, so I decided to give it a try. It turned out, he was onto something.
A Taste of Home with Every Spoonful
Nilagang liempo with upo, at first glance, appears simple. The ingredients are minimal—pork belly, onion, ginger, peppercorns, and of course, upo. It’s easy to think that the simplicity of the dish might result in blandness. That was my first impression too. I expected the usual clean, subtle flavors of a classic nilaga but worried that the upo might not offer much to the dish.
To my surprise, the combination of tender pork belly and soft upo created a comforting, savory broth that quickly won me over. The broth, infused with the sweetness of the bottle gourd, is light yet hearty, while the pork belly adds a richness that perfectly complements the freshness of the upo. My brother, who had been hesitant at first, even requested seconds. It’s a dish that sneaks up on you in the best possible way, simple yet satisfying.
Why Upo? The Star Vegetable
For those unfamiliar, upo, or bottle gourd, is a common vegetable in Filipino cuisine, often added to stews and stir-fries. It’s mild in flavor, which makes it a great partner for dishes like this. What makes upo unique in this recipe is how it absorbs the flavors of the broth without overpowering the dish. As it simmers, the upo softens and soaks up all the savory goodness of the pork, ginger, and patis (fish sauce).
Carlo mentioned that upo was often used by his grandmother back in their province of Laguna when she cooked for large family gatherings. “It stretches the dish,” he explained, meaning that this humble vegetable allowed them to feed more people without needing too much meat. As it turns out, this practical tip works wonders in modern kitchens too.
Tender Pork Belly, the Perfect Base
The key to a good nilagang liempo—whether you’re using upo or other vegetables—lies in the pork belly. You want the meat to be tender, almost falling apart, but not too fatty. I always follow my Uncle Ruel’s advice to cut the pork belly into slightly larger chunks, about an inch thick, to prevent it from disintegrating in the pot. He says that the slow simmering process is the heart of any nilaga because it allows the flavors to meld. After an hour of gentle boiling with ginger and peppercorns, the pork turns soft and juicy, while the broth takes on a deep, savory taste.
Removing the scum from the surface of the pot is a small but crucial step. This keeps the broth clear and removes any unwanted impurities, ensuring a clean and appetizing soup. My aunt Melda, who always took care of family gatherings, would never let anyone skip this part, calling it her “clean kitchen rule.” It’s a lesson I still follow in my kitchen to this day.
A Light Yet Hearty Broth
The broth in nilagang liempo is the soul of the dish. It’s seasoned simply with fish sauce, peppercorns, and ginger. The ginger adds a subtle warmth, while the fish sauce provides that unmistakable umami that deepens the flavor without overpowering it. As the pork and upo cook together, the broth becomes a fragrant and delicious blend of meat and vegetables.
It’s important to keep an eye on the upo while it’s cooking. You want the vegetable to be tender but not mushy. Overcooking it will result in a soggy texture that can affect the overall enjoyment of the dish. The trick is to add it toward the end, letting it simmer just long enough to soften but still retain some bite.
A Dish with History
Nilaga is one of those dishes that feels like a warm hug in a bowl, a true Filipino comfort food. Historically, nilaga was a practical way to stretch ingredients in times when resources were scarce. Meat was often boiled with whatever vegetables were on hand, making it an adaptable dish that could feed large families. My grandmother often told me that her own mother would make a big pot of nilaga for lunch, and everyone—from kids to elders—would gather around the table for a meal that nourished not just the body but also the soul.
Nilagang liempo with upo may not have been the most traditional version I grew up with, but it’s one I’ve come to appreciate for its simplicity and depth of flavor. It’s now one of those dishes I pull out when I need something comforting and homey, the kind of meal that reminds you of lazy Sundays spent with family.
Next time you’re looking for a light yet filling dish, give this recipe a try. You might be as surprised as I was to find that a humble vegetable like upo can bring so much to the table.
How to Cook Nilagang Liempo with Upo (Pork Belly with Bottle Gourd)
Ingredients
- 1 kilo pork liempo or pork belly
- 1 pc upo or bottle gourd about a foot length
- 50 grams fresh ginger cut and pounded
- 1 pc medium size onion quartered
- 1/2 Tbsp whole black peppercorn cracked
- 2 Tbsp patis or fish sauce
- 1 tsp granule seasoning Magic Sarap
Instructions
How to cook Nilagang Liempo with Upo:
- Remove the skin of pork belly and cut into 3/4 inch thick. Cut the sliced pork into at least 1 to 1/2 inch length.
- Peel the upo (or bottle gourd) and slice it into 1 to 1/2 inch squares.
- In a stainless pot, let boil about 2 liters of water. Then put the pork belly and let it boil until you see scum on the surface and remove it.
- Add in onion, ginger and peppercorn. Continue boiling for an hour or until the pork is tender.
- Add in the upo and continue boiling until the upo is cooked but be careful not to overcook the vegetable because it will become soggy.
- Season with patis and granuled seasoning and adjust if necessary.
- Optional: you can serve it with soy sauce and calamansi dipping sauce.
Notes
Cooking Tips:
Choose the Right Cut of Pork Belly
For a rich and tender broth, use pork belly with a good balance of meat and fat. The fat will render down during cooking, adding depth to the flavor without making the dish overly greasy. Cutting the pork into larger chunks helps it stay intact after simmering.Simmer Slowly for Maximum Flavor
Low and slow is key when simmering the pork belly to make sure it becomes tender without drying out. Boiling too rapidly can toughen the meat and make the broth cloudy. A gentle simmer also allows the ginger, peppercorns, and onion to release their full flavors into the broth.Add Upo at the Right Time
To avoid overcooked and mushy upo, add the vegetable toward the end of the cooking process. Let it simmer just until tender but still firm enough to hold its shape. Overcooking upo will cause it to lose texture and become soggy, affecting the dish's overall appeal.
Thank for this very easy to cook Filipino soup dish! I love upo and I think I will love this dish too!
Hi Jeaneth, Thank for taking your time to post a comment!