2 tbsp. vegetable oil
4 cloves garlic, smashed
1 sm. onion, sliced
2 fresh tomatoes, sliced
1 doz. cooked shrimps with heads
1 c. shrimp juice (extracted from heads and shells of shrimps)
1/2 lb. ground pork
7 reg. chayote, peeled and cubed
1/2 tsp. ground pepper
1-2 tsp. salt

Saute garlic in oil until golden brown; add onion and stir-fry until wilted. Add tomatoes and stir. Add the peeled shrimps, and stir. Add ground pork and stir-fry until brown and tender. Add the chayote, stir and continue cooking. Add the shrimp juice (extracted from heads and shells of shrimps by pounding using a mortar and pestle), adding to it one cup of water. Stir until it boils. When chayote is tender, add pepper and season with salt. Serve immediately.