Pork & Sayote SauteeI suppose this could be considered a classic Filipino way of cooking; sauteed with the Pinoy version of the mirepoix, the holy trilogy in Filipino cuisine, garlic, onion and tomatoes. This method of cooking is ideal for me because it is also fast cooking and I get the meat and vegetables all in one dish. Sayote or chayote squash was such a common vegetable in Baguio where I grew up that we took it for granted. Often times, we can just go to the backyard and find it growing wild on the back fence. Now, whenever I get a taste for it, I've had to cough up as much as $1.50 each. Outrageous, but well worth it for my soul food.

Continue to the Pork & Sayote recipe.


  1. Anonymous // 6/26/2006 2:34 PM  

    yummm! kk-miss nga! good thing sayote is readily available here...

  2. obachan // 6/26/2006 9:53 PM  

    Looks nice. This must be really good with rice!

    BTW, I finally tried out your bibingka recipe last weekend and posted about it. Would you like to come over and take a look?

  3. Anonymous // 6/26/2006 10:28 PM  

    Hi Jmom!I'm from Baguio myself.I used to take the sayote for granted too while growing up coz sometimes twas a full week of sayote with this or that, to the point na nakakasawa na! Anyways, sayote are now a rare commodity in Baguio coz of the virus that attacked them.

  4. Manang // 6/27/2006 6:49 AM  

    JMom, I have some sayote dishes in mind that I have been longing to cook, and one of them is this ginisang sayote. Unfortunately, I haven't seen one here (sayang kasi it is one of the veggies that my sons truly love). Another is the ginisang gulay with sayote and baby corn and sugar snap peas (tama ba?) with quail eggs, pork and shrimp, with thick sauce. Eh di ko rin makita rito ang quail eggs (di naman bagay yung chicken eggs).

    Buti ka pa....(Pati si ces), me makukuhanan ng sayote.

    Once pa lang ako nakaluto actually, when we bought from PInoy store, one hour away, pero they get those from NY, so bihira din available.

  5. Anonymous // 6/27/2006 8:12 AM  

    sarap yan! it's really Pinoy having garlic, onions and tomatoes. i just posted ginisang upo w/ shredded daing the other day :D not my entry though but i'm already working on it...

  6. JMom // 6/27/2006 9:51 AM  

    Hi ces! yes, I can't believe how common it has become. I used to see it in the markets here rarely, and when I do sometimes they are old and wilted looking because no one knew what they were and did not buy them. Now, they are everywhere, and the price has come down a little, but it still exorbitant considering we used to get these for free :-P

    Manang, I bet all these things are slowly creeping up your way. Another solution is to try planting it. I have been wanting to try it here, since we have this hot, humid weather and long planting season. I just haven't been able to sprout one though, I always end up cooking it! lol! My sitaw came back this year though. That's another veggie that I decided to plant since the price is so high. $2.99/lb!

  7. JMom // 6/27/2006 9:55 AM  

    Hi Obachan! I am so glad you tried the bibinka recipe! Your photo looks so much more beautiful than mine :)

    Hi anonymous! gosh, that is too bad that the sayote in Baguio is becoming extinct. I know what you mean with having to eat sayote everyday lol! you have to admit our cooks were very inventive with their recipes :-)

    Hi iska! classic, di ba? You can do this method of cooking with just about any vegetable. Actually, I have even tried it with zucchini (courgette) and it worked fine! :-) Love it best with upo though.

  8. Anonymous // 6/27/2006 7:54 PM  

    Oh this is nice but too bad I didnt manage to spot any chayotes here. It's also very nice with chicken in a soup

  9. JMom // 6/28/2006 10:54 AM  

    exactly, Chas! I use chayote for making tinola all the time :-)

  10. Anonymous // 4/18/2007 3:04 PM  

    sayote makes good ingredient for sariwang lumpia! Julienne strips.

    I also use it in making moo shoo vegetables.

    and, of course, it works well, too with tinola, as someone mentioned.

    lately, i include them in my miswa with ground beef (or turkey). Cut lengthwise. You can throw in some fish balls or squid balls and your soup is complete!

  11. Anonymous // 8/07/2007 12:26 PM  

    sad ako bihira kc ang sayote d2 sa bansang tinitirhan ko..wuhuhuhu... inga kyo lagi ^ _ ^
    just reading ur blog on dis food gives me warm fuzzy feel of pnas..
    miss kona!

  12. Anonymous // 3/26/2008 6:29 PM  

    I planted one sayote and is now fruiting. I just harvested two yesterday. It is a vine and can grow on fence, trees, shrubs. If you have balag or trellis, that would be better. Please plant also, even in a pot, so that you don't have to buy it anymore. Saves you money. Gives you fresh nutritious food.