Hello, how are you? I remembered my cousin asking me, "are not getting tired of cooking?" I told him, "I am, but I have no choice, can you cook?" LOL and he said no, that's what I am talking about hahahaha. So yeah, we joke around alot so.
So it is a while since we ate Ginisang Upo, and my cousin enjoyed it so much, and I am happy, because sometimes I think my cooking is not good just because I am the one who cooks it, but I guess they like it.
So yeah, we call it Tabungaw in Ilocano, but in Tagalog they call it Upo, which sounds like sit in English LOL. I remembered when I first cooked this dish, I added a lot of water to it, and I was supposed to not add and let it release water on its own, and you know, you learn lessons as you cook and cook.
First, I added a tablespoon of cooking oil.
Then I added this already fried pork belly, and then re-cooked it for about a minute.
Then I added the aromatics like garlic, red onion, and ginger.
The tomatoes are in.
Cook it until the texture of it turns mushy.
Then I added two tablespoons of Bagoong, or you can use fish sauce. Let that seep into the tomatoes for about 10 seconds.
Then I added the upo mix them until well combined.
To make it more delicious, I added 1 cube of chicken broth.
And I am not going to add water because the Upo itself is going release water, cook it for about 7-10 minutes, mix it occasionally.
This is what it looks like, and then I added about half a teaspoon of all-in-one seasoning.
Mix and done!
Serve hot and plated! Here is the close up look at the food.
Enjoy!
Happy Eating!
