1.5 kg upo, peeled, deseeded, roughly chopped into bite-size pieces
1 kg pork loin or pork belly
2 tbsp oil
1 tbsp whole black peppercorns
5 tbsp fish sauce
1½ tsp salt
5 cloves garlic, minced
1 onion, sliced
8 cups water
Heat 1 tablespoon of the oil in a skillet over medium heat. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Set aside.
Add the water to a stockpot and bring to a boil. Add the pork and salt and cook over medium- high heat for 15 minutes. Skim the fat off the top of the broth. Take the pork out of the water using a slotted spoon. Reserve the broth.
Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the pork and sauté for 10 minutes, or until lightly browned.
Return the pork to the stockpot. Add the squash, peppercorns, fish sauce and the sautéed garlic and onion. Cook over medium heat for 30 minutes.