Serving
Click to Enlarge

Pork & Chayote Stir Fry
Philippine     Ginisang Sayote
Serves
Effort:
Sched:
DoAhead:  
3 w/rice  
***
1-1/4 hr  
Yes
Chayote, from Central America, is now a very popular vegetable in the Philippines. Simple to make, this is a flavorful light stir fry for warmer seasons, for lunches or as a side dish for stronger flavored dishes.




7
6
1-1/4
6
3
1-1/4
2
1/3
1/4
1-1/2
oz
oz
#
oz
cl
c
t
t
t
T
Pork, lean
Tomatoes
Chayote (1)
Onion
Garlic
Stock (2)
Fish Sauce (3)  
Salt
Pepper, black
Oil
Prep   -   (20 min)
  1. Slice PORK fairly thin and into pieces roughly 1 inch on a side, or as desired.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water, peel and and cut into 3/4 inch dice.
  3. Peel CHAYOTE. Cut into quarters lengthwise (or 6ths if large) and slice about 1/4 inch thick.
  4. Quarter ONION lengthwise and slice thin crosswise.
  5. Crush GARLIC and chop small.
Run   -   (55 min)
  1. In a wok or spacious sauté pan, heat Oil over fairly high heat. Stir in Onion and fry stirring until Onion is translucent.
  2. Stir in Pork and Garlic. Fry stirring until Pork has completely lost its raw color.
  3. Stir in Tomatoes and fry stirring until softened and their liquid has evaporated.
  4. Stir in Stock and bring to a boil. Cover and simmer about 5 minutes.
  5. Stir in Chayote, bring back to a boil and continue to simmer covered until Pork and Chayote are tender (about 25 minutes).
  6. Season with Fish Sauce, Salt and Pepper. Adjust liquid if necessary, for serving with rice it should have a fair amount of liquid.
  7. Serve hot with steamed Jasmine rice.
NOTES:
  1. Chayote:   This "squash" is available in most North American markets these days. For details see our Chayotes page.
  2. Stock or Broth:   This can be Pork Stock or Chicken Stock. If you have neither, you can do as many in Southeast Asia do these days, fake it up with Chicken Powder.
  3. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
smm_pigcho1 170716 inet var   -   www.clovegarden.com
©Andrew Grygus - info@clovegarden.com - Linking to and non-commercial use of this page permitted