Theeuroblog.com – Health, Food and Travel

I don’t exactly know how to call this recipe. I am just sharing this picture for you to have an idea how an Opo Gourd is being prepared. Below are the ingredients I used last time.

1 lb. pork belly, cut into strips
1 large onion, sliced
4 garlic cloves, minced
1 small ginger around 5 grams cut into small pieces
1 Opo Gourd medium size cut into pieces like you see in the picture
1 tablespoon vinegar
3 tablespoons oil
1/4 cup soy sauce
1 1/2 cups water
Salt & pepper to taste

Heat oil in a large pot and sautee garlic, onions, and ginger until wilted. Add the pork, let cook until the color changes and the edges are slightly browned. Add vinegar and soy sauce and let it boil for some minutes, until it is reduced. Add Opo Gourd. Add the water and simmer until pork and vegetables are tender, about 10 minutes. Add water if needed. Add salt and pepper to taste.

here is you simple menu of Opo Gourd with Pork Belly. below is also a little information about Opo Gourd.
Opo squash is often used in stews and there are several dishes in which this cooking method produces extremely tasty results. While this is not the healthiest method of preparing Opo squash you can still preserve most of its nutrients by keeping stewing time short. A few minutes of cooking will be enough in most cases, depending on the size of the Opo squash and you will get a good balance between a tastier taste and a reasonable level of intact nutrients. Stewed Opo squash is at a middle point, between fried and steamed Opo squash, as far as nutritional values are concerned. The trade off between a full cooked taste and high positive compound levels is quite reasonable, and stewed Opo squash will often be the number one choice for many traditional and modern meals.

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