Peel the kalabasa and remove the seeds. Cut the squash into bite-sized pieces so they cook evenly. Wash the string beans and cut them into about 2-inch lengths.

Heat the cooking oil in a pan over low to medium heat. Add the chopped garlic and cook until fragrant, being careful not to burn it. Add the onion and sauté until it becomes soft and translucent.

Add the sliced pork to the pan and season lightly with salt. Stir and sauté until the outside of the pork changes color.

Pour in 2 to 3 cups of water and cover the pan. Allow the pork to simmer over medium heat until tender. The cooking time can vary depending on the cut and size of the pork pieces, so continue simmering until the meat is easy to bite.

If the liquid becomes too low before the pork is tender, add a little more water.

Once the pork is tender, add the kalabasa and gently mix it into the pork and broth. Add the string beans and stir carefully.

Pour in additional water if you prefer more broth in your Ginisang Kalabasa.

Add the oyster sauce and season with ground black pepper. Taste the broth and add more salt if necessary.

Cover the pan and allow the vegetables to cook until the kalabasa is tender and the string beans are cooked but still have a little bite. Avoid overcooking the squash because it can become too soft and break apart.

Give everything a gentle stir, then transfer the finished dish to a serving bowl.