Chayote Pork Casserole
When it comes to certain vegetables, you almost always stick to the exact same recipe that you were first introduced to. Like sayote (chayote).
When you cook chayote leaves, it’s most likely in a salad dish. When cooking chayote fruit, it’s probably as part of a stew or soup like chicken tinola.
I like to challenge convention or status quo, so I thought I’d make up something else using both chayote fruit and leaves. So this is what I came up with — I’ll call it chayote pork casserole.
I basically cut the fruit into small cubes and added them to pork slices cooked in garlic, onions, tomatoes, ginger and tomato sauce; added the leaves upon simmering and served the casserole topped with ground chicharon (pork rinds).
1/4 lb pork belly, sliced into bite-sized pieces
Two chayote fruits, peeled, seeded and sliced into tiny cubes
One cup, chayote leaves
3 cloves garlic
1/2 medium-sized onion, sliced
1 small tomato, chopped
1 small thumb of ginger, peeled and thinly sliced
1 cup, tomato sauce
Salt and pepper to taste
1 cup water
1/2 cup ground pork rinds
2 tbsps Olive oil
In a medium casserole, heat Olive oil over medium-high heat. Add garlic and cook until golden brown. Add ginger and cook for one minute. Add onions and cook until fragrant and tender. Add tomatoes and stir the mixture well. Add pork slices and stir-fry until cooked and nicely browned. Add tomato sauce and salt & pepper to taste. Add water and bring to a quick boil. Turn heat to low and add chayote fruit. Simmer until the fruit is tender. Add chayote leaves and cook for one minute before turning off heat. Remove from heat. Serve warm and top with ground pork rinds.