Ginisang okra is a simple Filipino dish I make when I want something quick to serve with rice. It's savory, a bit saucy, and ready in about 25 minutes.
If you're worried about okra getting too soft or sticky, cook it just until tender. The pieces will still hold their shape.
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Ingredients You'll Need
Notes and Substitutions
- Okra: Look for firm, bright green pods. Trim the ends and slice the okra into bite-sized pieces.
- Ground pork: You can use another cut of pork or swap it for ground beef, ground chicken, shrimp, tofu, or smoked fish like tinapa. Each will give the dish a slightly different flavor, so use what you like or have on hand.
- Tomatoes: Use ripe tomatoes. Cook them down until soft and starting to caramelize for more flavor.
- Chilies: Add them if you like a little heat, or leave them out.
How to Make Ginisang Okra with Ground Pork
Step 1: Brown the pork
Heat a wok or large pan over medium-high heat.
Add 8 ounces of ground pork and a splash of water. Break up the pork as it cooks.
Once the water evaporates, let the pork brown in its own fat. Add a little oil if the pan looks dry.
Season lightly with salt, then push the pork to one side.
Step 2: Cook the aromatics
Add 1 small onion (finely chopped) and 4 garlic cloves (minced). Cook until the onion starts to soften and the garlic smells good.
Add 2 ripe tomatoes (chopped) and cook until they soften and caramelize. If the pan looks dry, add a little more oil.
Add the sliced chilies now if you're using them, then stir everything together.
Step 3: Add the okra and sauce
In a small bowl, mix:
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 2 tablespoons of water
Add the sliced okra to the pan and pour the sauce over it. Stir, then cover the pan.
Cook for 3 to 5 minutes, until the okra is tender. Add water if you'd like more sauce.
Taste, add salt or pepper if needed. Turn off the heat.
Serve your ginisang okra with rice and enjoy!
Recipe FAQs
Ginisa means sautéed. Ginisang okra is a Filipino dish made by cooking okra with garlic, onion, and tomatoes. Some versions add pork or shrimp and use soy sauce, fish sauce, or shrimp paste for seasoning.
Okra has a mild flavor that's a little sweet. It's crisp when raw and soft when cooked. It can also get a little sticky, which is normal.
For this recipe, the okra should be tender and a little soft. If you like it firmer, check it sooner and take the pan off the heat once it's cooked to your liking.
More Filipino Dishes with Okra
- Pinakbet: Okra and other vegetables cooked with shrimp paste.
- Ginisang okra with bagoong: Sautéed okra seasoned with shrimp paste.
- Adobong okra: Okra cooked with soy sauce, vinegar, and garlic, like adobo.
- Ginataang okra: Okra cooked in coconut milk, sometimes with shrimp or fish.
- Sinigang: A sour soup that usually includes okra. Try it with pork or fish.
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📖 Recipe
Ginisang Okra with Ground Pork
Equipment
- Wok or wide pan
Ingredients
- 12 ounces okra ends trimmed and sliced into bite-sized pieces
- 8 ounces ground pork
- 4 garlic cloves minced
- 1 small onion finely chopped
- 2 ripe tomatoes chopped
- 2 chili peppers sliced (optional)
- 2 tablespoons soy sauce
- 1 tablespoons oyster sauce
- 1 teaspoon sugar to taste
- 2 tablespoons water plus more as needed
- Salt and pepper to taste
- Neutral oil
Instructions
- Heat a wok or large pan over medium-high heat. Add the ground pork and a splash of water, breaking up the pork as it cooks. Once the water evaporates, brown the pork, adding a little oil if the pan is dry. Season lightly with salt and push the pork to one side.
- Add the onion and garlic. Cook until softened, then add the tomatoes. Cook until the tomatoes break down and start to stick to the pan. Stir in the chilies, if using.
- Mix the soy sauce, oyster sauce, sugar, and water in a small bowl. Add the okra and sauce to the pan. Stir, cover, and cook for 3-5 minutes, until the okra is tender. Add some water if needed, then taste and season with pepper or more salt.
Notes
- Okra: Choose firm, bright green pods. Trim the ends and cut into bite-sized pieces.
- Ground pork: Substitute another cut of pork, ground beef or chicken, shrimp, tofu, or smoked fish like tinapa.
- Tomatoes: Use ripe tomatoes. Cook them down until soft and starting to caramelize for more flavor.
- Chilies: Add them for heat, or leave them out.
Robb says
Should okra be crisp or limp after cooking? This looks so good, btw.
Nora Reyes says
Hi Robb, The okra usually ends up tender and a bit limp, not crisp. If you like it somewhat crisp, just cook it for less time. It’s really up to your taste how soft or firm you want it. Thanks!