Sam's picadillo

Sam's picadillo

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 to 6
Author Connie Veneracion


  • 1 whole upo (bottle gourd) about 18 inches long
  • 2 tablespoons cooking oil
  • 1 onion chopped
  • 6 cloves garlic minced
  • 3 tomatoes roughly chopped
  • 400 grams coarsely ground pork
  • 4 to 6 cups bone broth
  • patis (fish sauce) to taste
  • freshly milled black pepper


  • To prepare the upo, cut about half an inch off both ends. You may cut the upo into halves or thirds for easier handling. Using a small sharp utility knife, cut off the skin.
  • Then, cut the skinned upo vertically into halves to expose the center. Using a spoon, scoop out the seeds. Cut the flesh into half-inch cubes.
  • Heat the cooking oil in a pot.
  • Saute the onion and tomatoes. Do this over medium heat until the vegetables start to liquefy.
  • Add the garlic. Saute for another minute.
  • Turn up the heat. Add the ground pork to the pot. Season with fish sauce and pepper. Cook, stirring, until the pork is no longer pink.
  • Pour in the broth.
  • Add the upo cubes.
  • Taste and add more fish sauce and pepper.
  • Bring to the boil, lower the heat, cover and simmer for about ten minutes or until the upo cubes are tender.
  • Serve hot.
  • Sam's picadillo