PORK AND CHAYOTE SOUP

Ingredients: (makes 2 large bowls)

– 100 g lean pork shoulder

– 1 chayote or 150g

– 2 stalks of green onion

– 2 g ginger

– Fish sauce, salt to taste

Preparation:

Slice pork (along the grain) into chunks measuring 2x4xO.5 cm and season for 15 minutes with fish sauce, salt and diced ginger.
Choose a young chayote, peel, and cut in half lengthwise. Remove the seed, wash off the sap, and chop into pieces measuring 1.5xl .5×4 cm.

Cooking:

Bring 1 liter of water to a boil, add salt to taste, add the pork, and wait until it boils again to add the chayote.
After about 5 minutes, the pork and chayote should be cooked through. Remove from heat and sprinkle with diced green onion. Ladle into 2 large bowls.