GINISANG SAYOTE with Shrimp and Ground Pork
Sauteed sayote with shrimp and ground pork
Tita Becky
•
July 27, 2026
Some of the best Filipino dishes don't need a long grocery list to steal the show, and Ginisang Sayote with shrimp and ground pork is proof. This humble "lutong bahay" favorite transforms a few affordable ingredients into a comforting, flavor-packed meal that tastes like home in every bite. The sweet shrimp, savory ground pork, and tender sayote come together so effortlessly, you'll wonder why you don't make it more often. It's simple, satisfying, and exactly the kind of recipe worth saving, sharing, and passing down for years to come because good food doesn't have to be fancy to be unforgettable.
MAIN INGREDIENT: Sayote
Sayote, also known as chayote in Spanish, is a mild, pear-shaped squash that's a staple in many Filipino kitchens. You can easily find it at most Asian and Mexican supermarkets. Look for the smooth variety, which is the best choice for Ginisang Sayote. A large sayote is perfect for this recipe.
WARNING: Sayote releases a sticky sap that can cling to your hands and might cause a tingly and numbing sensation to your skin. My Mexican mother-in-law shared a simple trick: rub a little cooking oil on the hand you'll use to hold the sayote, so the sap won't stick.
PREP: Peel off the skin with a vegetable peeler, slice in half, then into quarters, remove the seed, and thinly slice each piece. It's a small bit of prep that leads to one seriously comforting meal.
Ingredients (14)
Ingredients (14)
Instructions
Preheat a large saute pan. Add olive oil (1 tsp) and saute baby shrimp (½ lb) over medium-high heat for 3 minutes or until they turn pink. Season with sea salt (¼ tsp)and black pepper (¼ tsp). Transfer to a bowl and set aside.
Using the same pan, while still hot, add olive oil (1 tsp)and sauté garlic (3 cloves) and red onion (½ small) and saute until frgarant about 3 minutes.
Add roma tomato (1 medium) and sauté until it softens about 3-5 minutes.
Add ground pork and sauté until no longer pink. Season with sea salt (½ Tbsp) and black pepper. (½ Tbsp)
Add sayote (1 large), water, (1 cup)and fish sauce (1 Tbsp). Continue to saute until everything is well incorporated. Cover, bring to a boil, then reduce heat to low and simmer until sayote is tender about 8 to 10 minutes.
Stir in cooked baby shrimp and cook for another minute. Taste to see if you need to adjust the seasoning if it needs more salt, fish sauce or black pepper. If everything is to your liking then it's ready to serve and enjoy over steamed white rice, duh!
Notes
Notes
- You can omit shrimp and only use ground pork
- Feel free to use any ground meat. I've tried it with ground turkey and chicken.
- I like to use good-quality fish sauce as a seasoning. Good quality means pure anchovies and salt without food coloring and additives in the ingredients.
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