Sauteed Chayote with Pork and Tomato is a simple dish that can be made during lunchtime. It is quick, easy, and delicious. This is also known as ginisang sayote. You can make this with or without pork. Sometimes I don’t use any meat at all, and there are instances when I use seafood such as shrimp. If you are always on the go, but still want to prepare home cooked meals, then this recipe is for you.
Cooking Sauteed Chayote with Pork and Tomato is easy peasy. Simply saute garlic, onion, and tomato, and then add the pork. Once the pork is cooked, add the chayote and seasonings. Don’t worry, every step is still detailed in the recipe below for your convenience.
I like my Sauteed Chayote with Pork and Tomato cooked with extra broth to the point that it is somewhat soupy — like what you see in the picture. Pouring some broth over rice and eating the dish altogether increases my appetite. I remember the days when I eat in a “carinderia” in Manila. I usually request for broth and sauces to be poured over rice when I order my meal. It serves two purposes, I think: one is to make my dish more flavorful and appetizing, while the other reason has something to do with being full and satisfied with the entire meal without spending too much. A single cup of rice is not enough for me during those days; I eat at least 2 cups. Since having some sauce poured over the rice makes the rice more tasty, I can have more than 1 cup of rice with just a single order of a certain dish. Sometimes, I can even request for a small bowl of soup for free. Those were the good old days.
Try this Sauteed Chayote with Pork and Tomato recipe. Let me know what
Sauteed Chayote with Pork and Tomato
Ingredients
- 2 chayote peeled and sliced
- 3 ounces pork sliced into thin pieces
- 1 medium plum tomato cubed
- 1 medium yellow onion sliced
- 3 cloves garlic crushed
- 1 1/2 cup chicken broth or beef broth
- 3 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- Heat the oil in a cooking pot.
- Saute garlic, onion, and tomato
- Once the onion gets soft, add the pork slices. Continue to cook for 3 to 4 minutes.
- Pour 1/2 cup chicken broth. Let boil. Continue to cook until the liquid evaporates (this will help tenderize the pork).
- Add the chayote. Saute for 3 minutes.
- Pour the remaining broth. Continue to cook until the liquid reduces based on your preference.
- Add salt and ground black pepper to taste.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Jane says
Hi! I love your website. Sauteed Chayote with Tomato is my lunch today! Please cook Tortang talong with ground pork on top. Thank you!!!
Jamie says
I don’t know my family’s recipe, but I know ( 100% certain ) that my grandma used fish sauce. Would that go well in this recipe and if so, how much should I use? Are there other recipes that use fish sauce?
JoAnnes A. Labrador says
Hi, Jamie. Instead of using salt, you may substitute with Patis (fish sauce) to go with the ground black pepper for seasoning. Since Patis has such a strong flavor, I recommend starting with a teaspoon and going more from there after tasting, if needed. I’m not sure which type of cuisine you’re aiming for, for recipes with Patis since there are plenty of them out there. But, as far as the Panlasang Pinoy website, I recommend going through their archives. They have plenty of easy to follow recipes that you can adapt to your own needs and tastes. I’m sure you’ll come across a few that use Patis. Also, I am a member of a public FACEBOOK group called, “Clean, Green and Lean.” They post plenty of recipes using Patis. Good Luck! And, Happy Eating!