Filipino

Ginataang Okra

Certainly, this is one of the best ways of cooking okra. 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.

Ginataang Okra is one of the best ways preparing okra as a dish, it’s so simple yet so tasty, it’s very nutritious and its even good for your budget too, because all of the ingredients in this dish are so affordable you can add it on your repertoire of regular dishes you cook for your family. If you like ginataan dishes then definitely this one should be on your menu, cooking process and flavour profile is similar to Bicol Express, laing, ginataang langka, ginataang labong and ginataang talong to name some, there are minute differences in flavour and texture but the overall idea is the same, creamy, spicy vegetable dish that goes well with rice. The only thing different with this one is that if you like slimy textured dishes then this one definitely is for you as the sauce is thickened naturally by the okras natural slime.

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Ginataang Okra

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

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.

 


Ingredients

Units Scale
  • 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
  • salt
  • oil

Instructions

  1. Generously season pork jowl with salt and freshly ground black pepper
  2. In a wok heat oil then then brown pork jowls on all sides.
  3. Push pork to the side of the wok then add the garlic and onions, sauté until fragrant.
  4. Pour 1 cup of water bring to a boil, cover wok then simmer in medium heat for 15 minutes.
  5. 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.
  6. Season with freshly ground black pepper and salt (if needed), garnish with red chillies then serve.

Published by
Raymund

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