Also known as sayote and readily found in local supermarkets, chayote is a delicious vegetable, with a texture reminiscent of radishes but without the slight bitterness. Mildly sweet and versatile—as it goes well with any protein—this recipe only requires a little bit of olive oil to coat its ingredients and let it cook until the chayote becomes a little tender; the meatiness of the lean ground pork and the savory taste of fish sauce, as well as the slight sour tang from fresh tomatoes makes this a healthy and tasty dish. You can also use other leftover bits of meat or fish in lieu of ground pork—chayote needs only a little flavoring for it to really come to life on your plate. Serve this on its own with some rice, or pair it with some grilled fish or chicken for a nourishing, wholesome meal.
- 3 chayote (sayote)
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 1 small tomato, chopped
- ½ lb lean ground pork
- 1 tbsp fish sauce or 1 tsp salt
- Salt and freshly ground pepper
- Prepare chayote by peeling off skin. You may want to use gloves while doing this.
- The chayote 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 oil over medium heat. Add garlic and tomato and sauté for 2-3 minutes or until tomato has softened. Add pork and sauté for 3 minutes or until pork is no longer pink.
- Add fish sauce (or salt) and chayote; stir to combine. Add water, cover and cook for 5 to 7 minutes or until chayote is crisp tender.
- Adjust seasoning with salt and pepper, to taste. Serve with steamed rice. Enjoy!
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