Boiled Chayote with Kho Quẹt Dipping Sauce by Cuppabeans

Ingredients

• 2 large chayote (su-su)
• 150g pork belly, diced
• 30g dried shrimp, rehydrated and chopped
• 2 cloves garlic, minced
• 1 shallot, minced
• 100ml fish sauce
• 50g sugar
• 50ml water
• 1 tsp mushroom bouillon
• 1 tbsp chili sauce
• 2 stalks green onion, chopped
• 1 fresh chili, sliced

Instructions

1. Peel the chayote, remove the core, and cut into bite-sized slices.
2. Boil the chayote in water for 5 minutes until tender, then drain and set aside.
3. Render the diced pork belly in a pan over medium heat until crispy and fat has released.
4. Add minced garlic, shallot, and rehydrated dried shrimp to the pork fat; sauté for 2 minutes until fragrant.
5. Whisk together fish sauce, sugar, water, mushroom bouillon, and chili sauce in a bowl
6. Pour the sauce mixture into the pan with the pork and aromatics.
7. Simmer over low heat for 10-15 minutes until the sauce reduces and becomes thick and caramelized.
8. Stir in green onions and fresh chili, then serve immediately as a dip for the boiled chayote.