Ginataang Okra is a simple Filipino dish prepared with pork pieces and okra sauteed in garlic and onions then cooked in coconut milk until pork is tender.
- 400 g pork jowl, sliced
- 400 g fresh okra
- 400 ml coconut milk
- 1 cup water
- 1 tbsp bagoong (shrimp paste)
- 6 cloves garlic, minced
- 1 red onion, chopped
- freshly ground black pepper
- 5 pcs finger chillies, chopped
- 4 pcs red chillies, to garnish
- Generously season pork jowl with salt and freshly ground black pepper
- In a wok heat oil then then brown pork jowls on all sides.
- Push pork to the side of the wok then add the garlic and onions, sauté until fragrant.
- Pour 1 cup of water bring to a boil, cover wok then simmer in medium heat for 15 minutes.
- Add coconut milk, bagoong, finger chillies and okra, bring to a boil, toss to evenly distribute the ingredients, then lower the heat, cover wok then cook for 8 minutes.
- Season with freshly ground black pepper and salt (if needed), garnish with red chillies then serve.
Wow this sounds delicious!!!!
Quick and delicious .. this looks absolutely irresistible.
Hi, this dish looks extremely amazing and delicious. Your instructions are very clear. Thanks for the recipe.
Okra in coconut milk! I love that! We call it “masak lemak” in Malay.
Sounds wonderful, Raymund. Okra is in season now and I’ve only either fried it or used it in gumbo. This would be fun to make!
As we’re in Scotland we don’t very often get Okra in our main supermarkets. Although from time to time we do. Next time I see it stocked I’m going to try this out!
Love okra! This is such a neat way to use it. Thanks!