Ingredients
- aromatics: garlic, shallot and tomato
- meat: ground pork
- vegetable: chayote
- seasonings: fish sauce, salt and freshly ground black pepper
How to Make Ginisang Sayote
The first step in making sautéed chayote is to sauté the garlic, shallot and tomato in hot oil. Add the ground pork next and sautee until browned. Then season the mixture with the fish sauce and add the sliced chayote. Cover and let cook until the natural water from the vegetable comes out. After that, add half cup of water and cook the mixture further until the vegetable is crisp tender. Correct the seasonings with salt and pepper and serve hot with steamed rice.
Tips for cooking Chayote
- To prevent skin irritation, use gloves when peeling and slicing chayote.
- Make sure the ground pork is browned before adding the fish sauce.
- After adding the sliced chayote to the ground pork mixture in the skillet, cover the skillet and let the natural water from the chayote to come out. I learned this important step from my mom. It makes the dish tastes better.
- Make sure not to overcook the chayote. It taste better when it is crisp tender.
Serving Suggestions
Sautéed chayote pairs well with a variety of dishes. Serve it alongside grilled chicken or fish for a balanced meal. You can also enjoy it with steamed rice and a side of spicy dipping sauce to add some heat. For a vegetarian option, try it with tofu or a hearty bean salad.
Storage Instructions
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently in a pan over low heat to prevent overcooking the chayote. For longer storage, consider freezing the sautéed chayote in portion-sized containers, which can last up to two months.
Frequently Asked Questions
What can I substitute for ground pork?
If you’re looking for a different protein, ground chicken or turkey works well. For a vegetarian option, try using diced tofu or a mix of mushrooms.
How do I store leftover sautéed chayote?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Can I make this dish ahead of time?
You can prep the ingredients ahead, like chopping the chayote and veggies, but it’s best to cook it fresh. If you do cook it in advance, just store it properly and reheat gently.
What can I serve with sautéed chayote?
This dish pairs perfectly with steamed rice, but you could also serve it with quinoa or even a side salad for a lighter meal. It’s versatile and goes well with many different sides.
What are common mistakes to avoid when making this dish?
One common mistake is not browning the ground pork enough before adding the fish sauce, which can make the dish taste less rich. Also, avoid overcooking the chayote; it should be crisp-tender for the best texture.
Sauteed Chayote
Ingredients
- 3 chayote (sayote)
- 2 tbsp olive oil
- 2 cloves garlic , chopped
- 1 small shallot , peeled and chopped
- 1 small tomato , chopped
- ½ lb lean ground pork
- 1 tbsp fish sauce ( or 1 tsp salt )
- 1/2 cup water
- Salt and freshly ground pepper to taste
Instructions
- Prepare chayote by peeling off the skin. You may want to use gloves while doing this. It will ooze a sticky substance when peeled, which may cause skin irritation. Cut the peeled chayote in half and remove the seed. Cut the halves in quarters and then slice each piece crosswise into thin slices. Set aside.
- In a skillet, heat the oil over medium-high heat. Add the garlic and shallot; saute for 30 seconds. Add the tomato and saute for 2 minutes or until the tomato has softened.
- Add the ground pork and saute for 3 minutes or until the ground pork is brown and no longer pink. Add the fish sauce (or salt) and chayote; stir to combine. Cover and cook for 2 minutes. Uncover and add the water, cover and cook for another 5 to 7 minutes or until chayote is crisp tender. Adjust the seasonings with salt and pepper, to taste.
- Serve with steamed rice.
Nutrition
Love Chayote I prepared some in green chili with pork, Mexican style but this Filipino 👌 dish is awesome!!
Easy and not heavy in my tummy.
Thanks Lisa!!
You are welcome Maria! My husband and I love chayote. I cook this sauteed dish at least twice a month and we never get tired of it. Take care and thanks for writing!