Ginisang Sayote Recipe

A quick and easy chayote dish in 30 minutes or less!

Course Main Course

Cuisine Asian, Filipino

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 316kcal

Cost $6-$8

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!

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.