Ginisang Okra

Sautéed okra with aromatics and ground pork.

Course Main Course

Cuisine Filipino

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 306kcal

Cost $6-$8

12 ounces okra ends trimmed and sliced diagonally into bite-sized pieces (see note)
8 ounces ground pork (see note)
4 cloves garlic minced
1 small onion finely chopped
2 ripe tomatoes chopped
2 chili peppers sliced (adjust to taste)
2 tablespoons soy sauce
1 tablespoons oyster sauce sub: fish sauce or shrimp paste
1 teaspoon sugar adjust to taste
2 tablespoons water more as needed
Salt and pepper to taste
Neutral oil

Heat oil in a wok over medium-high (skip if using fatty pork). Brown the ground meat, breaking it into small crumbles. Season with salt and push to one side.
Sauté the onion and garlic until softened.
Add the tomatoes and cook until they soften and start to caramelize, adding more oil if needed. For some heat, add sliced chilies. Toss everything to combine.
In a small bowl, mix the soy sauce, oyster sauce, sugar, and 2 tablespoons of water to make the sauce. Add the okra to the pan, then pour the mixture over it. Stir to combine.
Cover and simmer for 3-5 minutes until the okra is tender, adding more water as needed.
Taste and adjust the seasoning if needed. Add some black pepper to taste, then turn off the heat.

Okra – A green vegetable with a slightly fuzzy skin and soft seeds inside. When cooked, it becomes a little sticky but holds its shape well and absorbs flavors nicely.
Ground pork – You can use another cut of pork or swap it with beef, chicken, shrimp, tofu, or smoked fish (like tinapa flakes). Each adds its own flavor, so use whatever you like or have on hand.