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Nilagang Liempo with Upo
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5 from 1 vote

How to Cook Nilagang Liempo with Upo (Pork Belly with Bottle Gourd)

Nilagang Liempo with Upo is a comforting Filipino soup made with tender pork belly and soft, flavorful bottle gourd simmered in a savory broth infused with ginger and peppercorns.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: nilagang baboy, nilagang liempo, nilagang upo
Servings: 6 servings
Calories: 276kcal
Author: Manny

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.