Ginisang Sayote with Shrimp and Pork

Ginisang sayote with pork and shrimp is made with cooking chayote, shrimp and ground pork in a sauce made with carrot, tomato, onion, garlic, fish sauce, pepper and salt. The shrimp is added to enhance the taste of ginisang sayote, and you will amazed on how the flavour will go up when you add some ground pork and shrimps. This ginisang sayote with pork and shrimp has the meaty and ocean flavour would totally make a big difference! One of the best dishes you can top in a big bowl of hot rice. Yum!

GINISANG SAYOTE WITH PORK AND SHRIMPS RECIPE

Ingredients:

• 2 pieces chayote
• 1/2 carrot
• 1 medium tomato
• 3/4 cup ground pork
• 6 pieces of shrimp
• 1 small onion (minced)
• 4 cloves of garlic (chopped)
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon ground pepper or to taste
• 1 1/2 tablespoons fish sauce

Directions:

1. Wash and peel the chayote. Remove the seed and then slice them thinly into small pieces.
2. Prepare the carrot and slice into thin strips.
3. Wash and prepare the shrimps. Remove the head and the shell. Devein using a fork or clean toothpick. Slice into smaller pieces.
4. Heat some oil in a pan. Add the garlic and onions. Saute for a few minutes until aromatic. Add the ground pork and saute for a few minutes until no longer pink in color.
5. Add the tomatoes and saute for a few minutes. When the tomatoes are soft, add the carrots and chayote. Stir and toss well. Add some water to cook the veggies. Cover the pan and let it cook using medium heat for around 5 to 8 minutes.
6. When veggies are soft, add the chopped shrimp. Mix and toss gently to cook. Season with fish sauce, and black pepper. Stir for a few minutes. Cover the pan and simmer for more minutes.
7. Transfer the sauteed sayote with pork and shrimp to a serving dish. Have this as an appetizer, side dish, or an ulam to a big bowl of hot steaming rice. Yum!

WHAT IS CHAYOTE?

Chayote is a type of veggie you always see in the market. It is green in color with a shape almost similar to a pear. Whether ripe or unripe, the chayote is color green. You’ll know that chayote has reached its maturity when it is already by the size of your palm! That’s the best time to harvest them.

Chayote has a firm white flesh which becomes soft when cooked. It is mild in flavor which is why it is best to use in different sauteed dishes, or an addition to our classic chopseuy.  This article will feature a sauteed dish using chayote.

GINISANG SAYOTE WITH PORK AND SHRIMPS

If you see a  veggie on sale, you should grab it! Although usually these are the stocks that are almost due to the supermarket’s inventory and they are having “clearance sale”. Every month, different veggies are on clearance sale on one of my fave supermarkets. And this time, its chayote! I grabbed a kilo and also bought some pork and shrimps.

Fun fact: Did you know that the english term for sayote is chayote? I only had read it from a book! I always thought that sayote is both the english and tagalog term.

What I love about chayote is that it is very afforable and yields a lot of servings when cooked! In the past, I usually cook my chayote just with some garlic and onions. And its already tasty already! Ginisang sayote is one of my go-to meals during petsa de peligro. Very ecomonical and healthy too!

Now that we had saved some budget since our chayote is on sale, lets add some pork and shrimps for a meatier and more flavorful ginisang sayote! If you wanna know how to make this dish, simply read and follow the simple steps below. Happy cooking!

HOW TO PREPARE GINISANG SAYOTE WITH PORK AND SHRIMPS

Preparing ginisang sayote with pork and shrimps is super easy and simple. If you have tried making sauteed veggies in the past, then this will be an easy peasy for you.

Start by preparing the ingredients. For the chayote and carrots, we want them thinly sliced. Just like other veggies, chayote has a seed inside. The easiest way to remove the seed is to cut the chayote into 4 parts vertically and then remove the white part, just like an apple. Unlike others, the seed of the chayote is relatively softer.

Our protein sources would be pork and shrimps. Ground pork is best for this type of recipes since we want to incorporate a meaty flavor without overpowering the veggies. For the shrimp, make sure that the heads and the shells are removed.

The first part of this recipe is sauteing the pork. This might take a lot of minutes since we will wait for the oil to be rendered. Add the veggies one by one and then saute. Add the shrimps last since they are very quick to cook. Continue stir frying until all ingredients are tender and well cooked.

Transfer the ginisang sayote with pork and shrimps to a serving plate and enjoy! I usually have this as an appetizer or side dish, but it also goes perfectly well with rice. Yum!

Ginisang Sayote with Shrimp Recipe (tagalog)

Mga Sangkap:

• 2 piraso ng sayote
• 1/2 carrot
• 1 kamatis
• 3/4 tasa ng giniling na baboy
• 6 piraso ng hipon
• 1 maliit na sibuyas (hiniwa ng maliliit)
• 4 butil ng bawang (hiniwa)
• 1/2 kutsarita ng asin
• 1/2 kutsarita ng durog na paminta
• 1 1/2 kutsara ng patis

Paano Gawin:

1. Hugasan at balatan ang sayote. Alisin ang buto saka ito hiwain ng maninipis.
2. Ihanda ang carrot at hiwain sa maninipis na strips.
3. Hugasan at ihanda ang mga hipon. Alisin ang sungot at ang shell. I-devein ang mga ito gamit ang tinidor o malinis na toothpick. Hiwain ng mas maliliit.
4. Magpainit ng mantika. Ilagay ang bawang at sibuyas at igisa ng ilang minuto hanggang maging mabango. Sunod na ilagay ang giniling na baboy at igisa hanggang mag iba na ang kulay nito.
5. Ilagay ang kamatis at igisa. Kapag malambot na ang kamatis, ilagay ang carrots at sayote saka igisa. Magdagdag ng tubig para maluto ang mga veggies. Takpan ang kawali at hayaan itong maluto gamit ang katamtamang apoy ng 5 – 8 minuto.
6. Kapag malambot na ang veggies, ilagay ang mga hipon. Haluin ng mabuti. Timplahan ng patis at paminta. Haluin ng ilang minuto. Takpan ang kawali at lutuin ito.
7. Ilipat ang ginisang sayote with pork at shrimp sa serving plate. Kainin ito bilang appetizer, side dish o kaya naman ay pang ulam sa mainit na kanin. Yum!