This ginisang sayote recipe is a simple vegetable dish that is super tasty! Made with chayote and ground pork sautéed in garlic and onion that goes great with steamed rice. Match it with fried fish or grilled meat and you’re in for a hearty meal.

Expect this Filipino dish on our dinner table after having tinolang manok the previous day. I also use sayote for tinola to replace green papaya so I buy extras. It doesn’t only save me a trip to the grocery store but also helps me plan for the next meal. That’s a smart way save time if you ask me!

If you are looking for a budget-friendly, easy but healthy vegetable recipe, ginisang sayote is something that you can try. It’s one of the dish I turn to for weeknight dinners or when in a rush to prepare something. It can be put together in a couple of minutes using pantry staple ingredients.

Ingredients for Sautéed Chayote

Chayote – or pear squash from the gourd family is the prominent ingredient of this nutritious dish. It’s full of antioxidants that helps lower cholesterol level. It’s also helps prevent heart disease and cancer.
Ground Pork – is the usual protein that goes in the dish but can be replaced with shrimps.
Achuete/Annatto Powder – is optional but is a great addition if you want the dish to be a bit vibrant.
Tomato – provides a delightful sweet and tangy taste the dish.
Garlic and Onion – when sautéed is the base flavor for the dish, so add more according to your preference.
Fish sauce – adds rich umami flavor to the sautéed chayote.

How to prepare Chayote

Although this edible plant is basically a fruit, it is used as a veggie in different cuisines. Some steps are needed to prepare the sayote for ginisang sayote.

Cut the sayote lengt-wise and remove the white core with a knife.
Rub the flesh onto the chopping board in a circular motion to release the milky sap or sticky resin this also removes bitterness from the fruit.
Peel off the skin with a peeler then slice the chayote in smaller bite-sized pieces,
Rinse the sliced sayote in running water then drain in a colander.

Cooking Tips

Use shrimps as a substitute for ground pork or skip the protein altogether if you fancy.
Ensure that the ground pork is browned before adding in the fish sauce.
Wear protective gloves to avoid any irritation to the skin when peeling the fruit due to the sticky resin.
The sayote has sweetness when cook so balance it with salt or fish sauce if needed.
Do not overcook the sayote. It should be tender with a bit of crisp in it.

How to serve and store

Enjoy it on its own or with a side of hot steamed rice.
Serve it as a side dish with fried fish or grilled meat like pork belly.
Store left-overs if any in a container with a tight lid and refrigerate for up to 2-3 days.

Ginisang Sayote

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Course: Main Course

Cuisine: Filipino

Keyword: ginisang sayote, ginisang sayote recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 4

Calories: 204kcal

Author: Mia

Ingredients

2 large chayote (peeled, quartered then sliced)
3 tablespoon cooking oil
1 small onion (sliced)
3 cloves garlic (chopped)
1 tsp achuete powder (optional)
1 medium tomato (sliced)
200 grams ground pork
1/4 tsp salt (to taste)
1/2 tsp ground pepper
4 tbsp fish sauce
1 1/2 cup water

Instructions

Heat oil in a wide pan or skillet over medium heat. Sauté garlic and onion until translucent and fragrant.
3 tablespoon cooking oil, 1 small onion, 3 cloves garlic
Add tomato and cook until wilted. Mix-in achuete powder and and cook for 1 minute.
1 medium tomato, 1 tsp achuete powder
When tomatoes are wilted, tip in the ground pork and cook for 6-8 minutes or until browned.
200 grams ground pork
Pour fish sauce and add ground pepper. Stir to incorporate.
4 tbsp fish sauce, 1/2 tsp ground pepper
Add sayote slices then stir to mix with other ingredients until incorporated.
2 large chayote
Add water and stir then cover pan with a lid. Simmer for 15-20 minutes or until sayote slices are tender.
1 1/2 cup water
Taste and adjust with salt if needed. Serve and enjoy. Bon appetit!
1/4 tsp salt