I used to be one of those people who’d push okra to the side of my plate. Those slimy little pods? No thanks! But everything changed when my Lola introduced me to Ginataang Okra. Something delicious happens when you cook okra in creamy coconut milk with tender pork and spicy chilies – that “slimy” texture transforms into this silky sauce that hugs every grain of rice perfectly.
This dish completely changed my mind about okra, and now it’s one of my favorite comfort foods. If you think you don’t like okra, this Filipino classic might just change your mind, too. It’s simple to make, easy on the wallet, and absolutely packed with flavor.
Why You’ll Love This Recipe
- Perfect balance of creamy coconut milk and tender okra
- Budget-friendly yet packed with nutrition
- One-pot dish that’s ready in under an hour
- Versatile recipe that works with different proteins
- Rich in fiber and vitamins from okra
- Authentic Filipino comfort food with a delightful combination of textures
Ginataang Okra (Okra in Coconut Milk)
Equipment
- Large Wok or Deep Pan (kawali) For even heat distribution and proper sautéing
- Sharp knife (kutsilyo) For precise cutting of ingredients
- Wooden spoon (sandok na kahoy) To prevent scratching the pan and for gentle stirring
- Measuring cups and spoons (Panukat) For accurate measurements
- Cutting board (Sangkalan) For safe ingredient preparation
- Lid (takip) For proper simmering and tenderizing
Ingredients
- 400 g pork jowl maskara ng baboy, sliced
- 400 g fresh okra okra, cut diagonally
- 400 ml coconut milk gata ng niyog
- 1 cup water tubig
- 1 tbsp shrimp paste bagoong alamang
- 6 cloves garlic bawang, minced
- 1 red onion sibuyas, chopped
- Freshly ground black pepper paminta
- 5 pcs finger chilies siling haba, chopped
- 4 pcs red chilies siling labuyo, for garnish
- Salt asin to taste
- Cooking oil mantika
Instructions
- Season the pork jowl pieces generously with salt and black pepper. Heat oil in a wok or large pan over medium-high heat. Once hot, add the pork and brown it on all sides until golden, about 5-7 minutes. Push the browned pork to one side of the wok and add minced garlic and chopped onions to the empty space. Sauté until the garlic is fragrant and onions are translucent, about 2-3 minutes.
- Pour in 1 cup of water and bring everything to a boil. Once boiling, cover the wok, reduce heat to medium-low, and let the pork simmer for 15 minutes until it starts to become tender. After 15 minutes, add the coconut milk, shrimp paste (bagoong), finger chilies, and okra. Gently stir everything together and bring back to a gentle boil.
- Lower the heat to maintain a gentle simmer, cover the wok again, and cook for 8 more minutes until the okra is tender but still bright green and the pork is fully cooked. Taste the sauce and add more salt if needed, then give it a final sprinkle of black pepper. Transfer to a serving bowl and garnish with fresh red chilies. Serve hot with steamed rice.
- For best results, don’t overcook the okra – it should be tender but still hold its shape. The sauce should be creamy and slightly thick from the okra’s natural texture. If you want the sauce thicker, simmer uncovered for a few extra minutes.
Tips from Lola’s Kitchen
- Choose young, bright green okra with no dark spots for best results
- Don’t overcook the okra to maintain its texture and nutrients
- Use second-press coconut milk (kakang gata) for a richer sauce
- Toast the bagoong alamang before adding for enhanced flavor
- Cut okra diagonally to expose more surface area for better flavor absorption
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with calamansi on the side for added citrus flavor
- Best enjoyed with burong mangga (pickled green mango)
- Can be served as ulam for lunch or dinner
- Traditionally eaten kamayan style (with hands)
Troubleshooting
- If sauce is too thin: Simmer uncovered until desired consistency
- If pork is tough: Extend simmering time by 10-15 minutes
- If too spicy: Add more coconut milk to balance heat
- If too salty: Add a small potato to absorb excess salt
- If okra is too slimy: Reduce cooking time slightly
Ingredient Alternatives
- Pork jowl → Pork belly, chicken thigh, or shrimp
- Fresh okra → Frozen okra (adjust cooking time)
- Coconut milk → Low-fat coconut milk or coconut cream diluted with water
- Bagoong alamang → Fish sauce (patis) or salt
- Finger chilies → Bell peppers for less heat
- Red chilies → Green chilies or omit for non-spicy version
Storage & Reheating
- Refrigeration: Store in airtight container for up to 3 days
- Freezing: Can be frozen for up to 1 month
- Reheating:
- Stovetop: Heat slowly with added water if needed
- Microwave: 2-3 minutes, stirring halfway
- Best consumed within 24 hours for optimal texture
Variations
- Ginataang Okra at Hipon (with Shrimp)
- Vegetarian Version (with mushrooms)
- Spicy Version (double the chilies)
- Sinabawang Version (soupier consistency)
- Mixed Vegetables Version (add eggplant and string beans)
FAQs
Q: Why is my okra slimy? A: This is natural due to okra’s mucilage content. Minimize by not overcooking. Q: Can I use canned coconut milk? A: Yes, but fresh coconut milk provides better flavor and creaminess. Q: How spicy is this dish? A: Medium spicy, but adjustable by varying chili quantity. Q: Can I make this vegetarian? A: Yes, replace pork with mushrooms or tofu. Q: How do I know when the pork is tender enough? A: It should easily break apart with a fork.
Nutrition
The Story Behind Ginataang Okra
Growing up in the Philippines, Ginataang Okra was a dish that told the story of our local ingredients and resourceful cooking traditions. This humble yet flavorful dish emerged from the abundant coconut trees that line our coastal regions and the okra plants that thrive in our tropical climate. While its exact origins aren’t documented in Filipino culinary history books, this recipe represents the ingenuity of Filipino home cooks who learned to combine affordable, readily available ingredients into deeply satisfying meals.
In many Filipino households, especially in regions like Bicol where coconut milk-based dishes reign supreme, Ginataang Okra evolved as a practical solution to make vegetables more appealing to children and extend simple ingredients into a complete meal. The addition of pork jowl – a cut that was often overlooked but packed with flavor – shows how our ancestors practiced nose-to-tail cooking long before it became trendy in modern cuisine.
The dish belongs to the broader family of “ginataan” recipes, a cooking technique where ingredients are stewed in coconut milk. This method appears throughout Filipino cuisine, from desserts to savory dishes, but Ginataang Okra stands out for how it transforms the often-misunderstood okra into something crave-worthy. The natural thickening properties of okra, which some might consider a drawback, actually create the signature silky sauce that makes this dish so special.
Today, Ginataang Okra remains a beloved comfort food that perfectly showcases the Filipino talent for balancing flavors and textures. Whether served in humble carinderias (local eateries) or prepared for family meals, it embodies the heart of Filipino cooking – making something extraordinary from ordinary ingredients. The dish has even found its way into modern Filipino fusion cuisine, where chefs are rediscovering and elevating this traditional recipe while keeping its soul intact.
In an era where sustainability and budget-conscious cooking are increasingly important, Ginataang Okra proves that our ancestors were ahead of their time. This recipe doesn’t just feed the body; it carries forward the wisdom of Filipino kitchen traditions, teaching us how simple ingredients, treated with respect and understanding, can create something truly memorable.
