Ginisang Sayote or sautéed chayote is a delicious way of preparing this mild and crisp vegetable. It has a flavorful aromatic base of garlic, onions, and tomatoes, then cooked with crispy fried pork and a sauce that brings it all together. It's a quick and easy dish in 30 minutes or less!
Jump to:
Ingredients you'll need
Notes and substitutions
- Chayote (sayote): If unavailable, you can substitute it with other vegetables like upo (bottle gourd), zucchini, or summer squash for a similar texture and taste.
- Pork: I used pre-boiled pork belly for a crunchier texture. Alternatively, you can use ground pork or other cuts such as pork shoulder or pork loin. You can also use chicken, shrimp, or vegan alternatives.
- Peppers: An optional ingredient that adds flavor and a touch of spiciness, depending on what type you'll use. Mild chili peppers like Korean peppers or long green peppers are best. Sweet peppers will add crunch and color without being spicy.
How to make this recipe
Step 1: Make the sauce by combining 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, ½ teaspoon of sugar, and ½ cup of water in a bowl. Set it aside.
Step 2: Heat a wok or sauté pan over medium-high heat. Add enough oil to shallow-fry the ½ pound of pork slices until brown and crispy.
If using ground pork, cook until browned. Transfer to a plate and sprinkle with some salt. Remove any excess oil from the pan, leaving about a tablespoon.
Step 3: Sauté 3 garlic cloves and ½ onion over medium heat until softened, about 2 minutes. Add 2 tomatoes and cook until they soften and caramelize, about 5 minutes. Caramelizing the aromatics is crucial for a flavorful base.
Step 4: Add 2 chili peppers and cook for about a minute if you want to reduce the spiciness.
Step 5: Add 2 chayote along with the sauce. Cook for 3-5 minutes, depending on how tender you want the chayote. Season with salt and pepper to taste.
Step 6: Return the cooked pork belly to the pan.
Step 7: Mix them together. Serve and enjoy!
Here is another variation of Ginisang Sayote (Sautéed Chayote) with ground pork. For a more satisfying meal, you can serve it with rice and fried fish.
Recipe FAQs
Chayote, also known as sayote in Filipino, is a pear-shaped squash with pale green skin and firm white flesh.
Although it's technically a fruit, it is prepared as a vegetable in cooking. It resembles green papaya and has comparable flavors.
Chayote has a mild and delicate flavor, like a cross between a cucumber and zucchini. It easily takes on the flavors of other ingredients.
Depending on how it's cooked, it can have a slightly crunchy and refreshing texture.
More Filipino sauté and stir-fry recipes
- Ginisang Munggo: Sautéed mung beans with aromatics, often mixed with pork or shrimp.
- Ginisang Ampalaya: Stir-fried bitter melon with aromatics and eggs. Ampalaya con carne is a stir-fried variation with beef.
- Ginisang Okra: Sautéed okra with aromatics and ground pork.
- Ginisang Pechay: Sautéed bok choy with garlic and sometimes pork.
- Ginisang Sitaw: Stir-fried string beans with aromatics, often with pork or shrimp.
- Ginisang Togue: Sautéed bean sprouts with carrots, bell peppers, and sometimes tofu or shrimp, seasoned with soy sauce and garlic.
- Adobong Kangkong: Water spinach sautéed in a classic adobo sauce made with vinegar, soy sauce, and garlic.
- Stir-Fried Kangkong: A quick water spinach stir-fry with minced garlic,seasoned with just salt and pepper.
Other vegetable recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Ginisang Sayote Recipe
Equipment
- Wok or Sauté pan
Ingredients
- 2 medium-sized sayote (chayote) peeled and cut into sticks (see note)
- ½ pound pork belly, sliced thin sub: ground pork (see note)
- 3 cloves garlic minced
- ½ onion finely chopped
- 2 Roma tomatoes chopped
- 2 red or green chili peppers sliced (see note)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce sub: fish sauce
- ½ teaspoon sugar
- ½ cup water
- Salt and pepper to taste
- Neutral oil for frying and sautéing
Instructions
- Make the sauce by combining oyster sauce, soy sauce, and ½ cup of water in a bowl.
- Heat a wok or sauté pan over medium-high heat. Add enough oil to shallow-fry the pork slices until brown and crispy. If using ground pork, cook until browned. Transfer to a plate and sprinkle with some salt. Remove any excess oil from the pan, leaving about a tablespoon.
- Sauté garlic and onion over medium heat until softened, about 2 minutes.
- Add tomatoes and cook until they soften and caramelize, about 5 minutes. Caramelizing the aromatics is crucial for a flavorful base.
- Add the chili peppers and cook for about a minute if you want to reduce the spiciness.
- Add chayote along with the sauce. Cook for 3-5 minutes, depending on how tender you want the chayote. Season with salt and pepper to taste.
- Return the cooked pork belly to the pan. Mix them together. Serve and enjoy!
Notes
- Chayote (Sayote): If unavailable, you can substitute it with other vegetables like upo (bottle gourd), zucchini, or summer squash for a similar texture and taste.
- Pork: I used pre-boiled pork belly for a crunchier texture. Alternatively, you can use ground pork or other cuts such as pork shoulder or pork loin. You can also use chicken, shrimp, or vegan alternatives.
- Peppers: An optional ingredient that adds flavor and a touch of spiciness, depending on what type you'll use. Mild chili peppers like Korean peppers or long green peppers are best. Sweet peppers will add crunch and color without being spicy.
Jomelyn Mauermann says
Looks at that savory and tasty sayote. One of my most favorite ginisa recipes is sayote.
Nora Rey says
Sayote is very unassuming, but it is actually pretty good (and nutritious) in so many ways. Thanks for your message!