In a wok, heat oil over medium-high heat.
Add pork belly and cook for awhile until golden brown in color and a lil bit crispy. Remove from wok and set aside.
In the same wok, add shallots and garlic. Saute until aromatic.
Add chayote and cook for 2 minutes.
Add chicken stock and fried pork belly. Bring to a boil then lower heat and simmer for 5 minutes.
Add fish sauce and black pepper to taste.
Serve and enjoy!
Inspired by Ang Sarap.