Sautéed Chayote With Bacon
The sautéed chayote with bacon is just a side dish? Well, you can serve it as a main dish. The day we had it, yes, it was a side dish that went with fried bangus (milkfish) fillets.
- 1 chayote
- 1 carrot
- 1 onion
- 125 grams belly bacon
- cooking oil
- Peel the chayote, cut off the core and discard, and julienne.
- Peel the carrot and julienne as well.
- Peel and thinly slice the onion.
- Cut the bacon into strips.
- Heat a frying pan and spray (or brush) the bottom with cooking oil.
- Cook the bacon over medium heat until it has browned and rendered fat. Scoop out the bacon and move to a bowl.
- In the rendered bacon fat, saute the chayote, carrot and onion with salt and pepper. Cook over medium heat, with occasional stirring until done but still lightly crisp.
- Taste and add more salt and pepper, as needed.
- Add the browned bacon to the vegetables. Cook, stirring, until heated through.
- Serve the sautéed chayote with bacon immediately.
If you’re not into bacon (but who isn’t, really?), you may also use crumbled sausage meat. Updated from a recipe originally published in 02/14/2017
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