Choko minced pork

Found this choko in market today, I decided to fry it with minced pork to go with rice. It’s a strange vegetables. Google: “A choko is also known as chayote, also known as mirliton, güisquil, pipinola and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in the Mesoamericas between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala.”

The only way my mom know is frying them. Mom also said to choose a ripe choko, look for one that’s firm to the touch, between light and dark green in colour, and without any soft brown spots.

I added garlic, chicken stock and a dash of soy sauce, fish sauce, a bit of cornflour and water to have a thickened sauce and Shao Xing Chinese cooking wine. Choko are delicious and has its own pure sweetness. Choko can be eaten with rice and my friend told me can make it as wraps for rice paper rolls as well as spring rolls. Today, just concentrate on frying first. Let’s cook!!!


3 medium size choko, peeled, sliced into long strips
250 g minced pork
1 Tbs minced garlic
1 Tbs sugar
1/2 Tsp freshly ground pepper
2 Tbs fish sauce
2 Tbs Shao Xing
3 Tbs oil
1 Tsp chicken stock powder (OPT)
1 Tsp cornflour
dash of soy sauce


In a mixing bowl, combine 1/2 Tbs sugar, pepper, chicken stock and 1 Tbs fish sauce. Mix well then add minced pork and marinate for 30 minutes. Heat oil in saucepan over high heat. Add garlic cook until fragrant about 30 seconds. Add minced pork, toss around and break up for about 4 minutes and remove and set aside on plate.

Next add the choko to the same hot pan then add remaining fish sauce, sugar, soy sauce and a bit of water. Stir then cover with lid and cook on medium heat for 7 minutes. Mix well cornflour with 2 Tbs of water until no lump and set aside.

Remove the lid, add Shao Xing, cornflour mixture and cooked minced pork and toss well for a further 2-3 minutes. Check for seasoning. Add a bit more soy sauce if needed. Switch off hob and transfer to a deep bowl. Serve with rice and a glass of white wine. Enjoy!!!!



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