20 pcs. fresh, very young okra
¼ c. water
¼ c. vinegar
½ c. pork, diced
3 tbsps, patis
4 cloves garlic, crushed
1 onion, chopped
1 tsp pepper
Wash and parboil the okra in water. Set aside. Fry the pok. Push to one side of the pan, sauté garlic, onion and okra. Season with vinegar, patis and pepper. Cook until okra is tender crisp. (Vinegar cuts sliminess of okra).
Note: Sustitute for okra may be: kangkong, sitao and puso ng saing (banana heart).
Photo courtesy: wifelysteps
