Ginisang Sayote with Pork
Sautéed chayote with crispy pork belly and a savory sauce.
Servings 4
Calories 316kcal
Cost $6-$8
Equipment
- Wok or large pan
Ingredients
- 2 medium chayote peeled and cut into sticks
- ½ pound pork belly thinly sliced
- 3 garlic cloves minced
- ½ onion finely chopped
- 2 ripe tomatoes chopped
- 2 red or green chili peppers sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce sub: fish sauce
- ½ teaspoon sugar
- ½ cup water
- Salt and pepper to taste
- Neutral oil
Instructions
- Mix the oyster sauce, soy sauce, sugar, and water. Set aside.
- Heat oil in a wok or large pan over medium-high heat. Fry the pork belly until browned and crisp. Transfer to a plate. If using ground pork, cook until browned.
- Remove the extra oil, leaving about 1 tablespoon in the pan. Lower the heat to medium and cook the garlic and onion for about 2 minutes, until softened.
- Add the tomatoes and cook for about 5 minutes, until soft and starting to break down. Add the peppers (if using) and cook for a minute.
- Add the chayote and prepared sauce. Cook for 3 to 5 minutes, until the chayote is tender but still slightly crisp. Season with salt and pepper to taste.
- Return the pork to the pan and mix well. Turn off the heat.
Notes
- Chayote: Upo, zucchini, or summer squash will also work.
- Pork: Boiled pork belly is easier to slice and gets crisp when fried (like lechon kawali). Ground pork, chicken, shrimp, or tofu will also work.
- Peppers: Optional. Use long green or Korean peppers for mild heat, or bell peppers for no heat.
Nutrition
Calories: 316kcal | Carbohydrates: 9g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 704mg | Potassium: 432mg | Fiber: 2g | Sugar: 4g | Vitamin A: 477IU | Vitamin C: 44mg | Calcium: 36mg | Iron: 1mg