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Sauteed Chayote slices wiith tomatoes and ground pork.
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5 from 1 vote

Ginisang Sayote Recipe

Try this Ginisang Sayote for an economical yet nutritious meal for the family! Chayote slices sautéed with garlic, onion, and tomatoes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Filipino
Keyword: chayote, fish sauce, ground pork, tomatoes
Servings: 6
Calories: 173kcal
Author: Bebs

Ingredients

  • 3 large sayote (chayote)
  • 3 medium ripe tomatoes sliced
  • 3 cloves garlic minced
  • 1 medium onion thinly sliced
  • 250 grams ground pork
  • 1 tablespoon fish sauce
  • 2 tablespoons oil
  • 1 cup water
  • salt to taste

Instructions

  • Peel and slice the chayote. (SEE NOTES FOR STEPS)
    3 large sayote (chayote)
  • Heat oil over medium heat in a pan or wok. Saute onion and garlic until soft and aromatic.
    3 cloves garlic, 2 tablespoons oil, 1 medium onion
  • Add tomatoes and cook for 3-5 minutes or until tender.
    3 medium ripe tomatoes
  • Add ground pork. Use the spoon to break the lumps apart. Cook until no longer pink. Then add fish sauce and cook for about another minute.
    250 grams ground pork, 1 tablespoon fish sauce
  • Pour water. Cover and simmer for about 3-5 minutes. Season with salt if needed.
    1 cup water, salt to taste
  • Add sayote slices to the pan and mix to combine. Cover and cook for about 5 minutes or until chayote is half-cook (tender but still a bit crisp).
    3 large sayote (chayote)
  • Remove from heat and transfer to a serving plate.
  • Serve with plain rice on its own or together with your favorite fried fish or meat.

Video

Notes

TIPS FOR PREPARING CHAYOTE:
  • Before peeling the sayote, cut off about half an inch from the top.
  • Allow the sap/resin to come out of the sayote.
  • To hasten it, rub the cut parts together in a circular motion until a white, foam-like substance appears and build-up. Rinse well.
  • Rub a small amount of oil in your hands just in case there is some sap left.
  • Peel off the skin using a vegetable peeler or a small knife.
  • Cut the chayote in quarters, lengthwise. Cut off the bottom outer edges and the seed part then cut each quarter diagonally into thin slices. 

Nutrition

Calories: 173kcal | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 268mg | Potassium: 307mg | Fiber: 1g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg