Lately, I have been recreating some dishes my mom used to cook for us when my six siblings and I were growing up. I introduced the dishes to my husband and he absolutely loves them. Most of these recipes are vegetables sautéed in garlic, shallot, tomato and lean ground pork and flavored simply by fish sauce or salt. One of those recipes is this sautéed chayote which is so simple and yet very tasty and satisfying. Other kinds of vegetable may be used, depending on the season and its availability. Chayote or sayote, as we know it in the Philippines, is one vegetable that we are lucky to have access here in Vancouver, Canada.
- 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.
- 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
- 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.