Sayote with Savory Pork
Iv’e been craving for sayote (chayote) for a long time. A balance and healthy meal is always on my mind. It’s my way of justifying to buy sayote considering its price of AED15.00 a kilo. Pretty expensive for a simple and cheap vegetable that grows all over the Philipines. Anyway, I’ve bought 2 pcs. and I’m planning to use each on different viand, surely Tinola is a candidate.
Ingredients:
vegetable oil
1 tbsp. butter
200 grams of pork
1 small onion finely chopped
1 clove of garlic finely chopped
2 tbsp of soy sauce
4-6 pices of young corn cut in half lengthwise
1 small carrots julliened (cut into matchsticks size)
1 egg white
2 pinches of sugar
3 pods of star anis (not the whole star)
tsp. of corn flour
a cup of water
salt
pepper
-Boil the pork with an ample amount of water(1/2 cup) with 2 tbsp. of soy sauce, a pinch of sugar, star anis and a teaspoon of oil until it dries out. Let it fry until it is completely golden brown to let the flavor blend in with the pork. Set aside and let it rest.
-In a bowl, mix and prepare water, corn flour, egg white.
-Heat the butter and sauté the garlic, onion, young corn and sayote. Watch for the sayote, do not over-cook it. Just as the sayote is cooked add in the carrots.
-Finally add in the liquid mixture (water, corn flour, egg white). Keep it in the heat for a while until the mixture is thick and shiny.
-Sprinkle it with a pinch of sugar, salt and pepper.
-Serve immediately with the sliced savory pork on the top.
-Seasoned with a dash of soy sauce (kikkoman). (optional)
Hello. I like the way you flavoured your pork. If the sayote is fresh, the sweetness will be heightened. I will try it as sahog for pechay, the one with white stems (not shanghai bok choy, which has green stems, di ba). I think it will be interesting as the pechay (or pek chye) has a very, very slight bitter crunch. Thanks.
Comment by grace — November 30, 2005 @ 12:23 pm