Of quiet meals and K dramas

Since the 2020 pandemic and lockdowns, I've acquired the habit of eating meals while watching K drama. I would do this usually at lunchtime, when husband and kids are either out or glued to their laptops. I brought along this happy regimen to our small unit in Pasig, where I would occasionally find myself alone and hungry at noontime. It's when I gather the food at my desk and tap on an episode of a K drama that I'm currently watching. 

I know. I'm living the life right now, thanks to my kind and understanding husband. 

In this photo is a plate of ginisang upo which I cooked myself and a small mound of rice from a free Jollibee meal that Gino got from work. Sharing my recipe below. 

My Ginisang Upo Recipe

Ingredients:

• 1 upo (bottle gourd), peeled and chopped (see photo)
• 1 head of an onion, peeled and chopped
• 1 clove of garlic, peeled and minced
• 1 medium tomato, chopped finely
• pork belly, boiled and sliced into small thin pieces
• fish sauce, salt and ground black pepper
• teaspoon of vegetable cooking oil 
• a cup of water
• Knorr liquid seasoning (optional)

Here's how:

1. Heat a wok or pan, add the cooking oil and the pork belly slices. Slightly brown the pork until enough fat is rendered. Push the fried meat to one side of the pan. Add the minced garlic and allow to brown for a bit, then add the onions. After about 30 seconds, add the tomatoes. Mix in the pork meat with the garlic, onions and tomatoes. Season with 2 tablespoons of fish sauce. Add water, cover the pan and let it simmer for a while. 
   
2. Once the broth is boiling, add in the chopped bottle gourd. Season with salt and black pepper. Lid on.
    
3. Bottle gourd cooks really quickly, especially on high heat. Allow to simmer for 10 minutes or less and then turn off the stove. Carry over cooking will finish it off. Add a few drops of liquid seasoning if you have it. Serve with warm rice.