My style of cooking is influenced by what my mom and dad would cook for us when we were growing up. They are both good cooks but with different cooking styles. My dad would cook typical Chinese dishes with soy sauce and oyster sauce as seasonings. My mom, on the other hand, would cook Filipino dishes using fish sauce or salt to flavor them. This simple recipe of sautéing gourd with minimum ingredients is my mom’s style of cooking. Growing up, my mom would cook us simple dishes like Ginisang Patola. It is not only cheap but also fast and easy to cook. This was because my mom had a store to tend to and at the same time had to cook for a family of nine. I miss these simple Filipino dishes and last week, I got the chance to make this sautéed sponge gourd that my mom used to make for us. I made some adaptations by using lean ground pork instead of the usual shrimp and omitted the misua (Chinese vermicelli) that normally mix with it. I thought the sponge gourd with the ground pork was already good as is, adding the vermicelli was not necessary. I love this dish so much; I had to go for a second serving. Yummy!

Cooking Tips for Ginisang Patola

When making Ginisang Patola, the key is to not overcook the sponge gourd. It should be tender but still have a bit of crunch. Start by sautéing your aromatics like garlic and onion until they’re fragrant, then add the ground pork. Cook the meat until it’s browned before adding the sliced patola. This ensures that the flavors have time to meld together. If you like a bit of heat, consider adding sliced chili peppers during the cooking process. This can elevate the dish while still keeping it true to its roots. Taste along the way, adjusting the seasoning with fish sauce or salt as needed. If you find your dish a bit too salty, adding a splash of water can help balance it out. Cooking on medium heat rather than high will prevent the ingredients from burning and allow for better flavor development. Lastly, if you want to add a bit more texture, toss in some sliced mushrooms or even diced tofu for a vegetarian twist.

Serving Suggestions and Storage

Ginisang Patola is quite versatile when it comes to serving. It pairs well with steamed rice, making it a complete meal. For a refreshing contrast, serve it alongside a simple cucumber salad or a dish of pickled vegetables. If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Just reheat gently on the stove to preserve the texture of the sponge gourd. If you want to freeze the dish, it’s best to do so without any rice. When freezing, allow it to cool completely before transferring it to a freezer-safe container. It can last up to three months in the freezer. To reheat, thaw overnight in the fridge and then warm it on the stove or microwave. This prevents the gourd from becoming mushy. Adding a splash of water while reheating can help keep it moist and flavorful. No need for fancy plating, just a simple bowl of this dish brings back the warmth of home cooking.

Frequently Asked Questions

What can I substitute for ground pork?

If you’re looking for a different protein, ground chicken or turkey work well too. For a vegetarian version, try using tofu or tempeh for a tasty alternative.

How should I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it, but keep in mind that the texture of the sponge gourd may change slightly.

Can I make this dish ahead of time?

Yes, you can prepare the sautéed mixture ahead of time and store it in the fridge. Just add the patola when you’re ready to serve to keep it fresh and crunchy.

What can I serve with Ginisang Patola?

This dish pairs nicely with steamed rice, making it a complete meal. You could also serve it alongside a side salad or some pickled vegetables for a refreshing contrast.

What should I avoid when cooking patola?

Overcooking is the main thing to watch out for. You want the patola to be tender but still have a bit of crunch, so keep an eye on it while cooking.

Ginisang Patola

Liza A

Ginisang Patola is a savory stir-fry featuring tender patola and juicy ground pork, all brought together with garlic and a hint of fish sauce for a burst of flavor. It's quick, satisfying, and so comforting!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Filipino

Calories 400 kcal

Ingredients

2 tbsp olive oil
2 cloves garlic chopped
1 tomato chopped
½ lb lean ground pork
1 large 2 lbs patola (sponge gourd), peeled and slice into bite-size pieces
1 tbsp fish sauce or 1 tsp salt

Instructions

In a skillet, heat oil over medium heat. Add garlic and tomato and sauté for 2-3 minutes or until tomato has softened.
Add pork and sauté for 3 minutes or until browned and no longer pink. Add fish sauce or salt; stir to combine.
Stir in patola, reduce heat, cover and cook for 5 minutes or until patola is crisp tender. Adjust seasoning with fish sauce or salt. Serve with steamed rice.
Enjoy!

Nutrition

Calories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 4gCholesterol: 80mgSodium: 800mgFiber: 4gSugar: 4g

Keyword comfort food, easy recipe, ground pork, quick meal, vegetable dish

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