Ginataang Okra (Okra in Coconut Milk)
Ginataang Okra is a traditional Filipino dish where tender okra and pork jowl are cooked in creamy coconut milk, seasoned with shrimp paste and chilies to create a spicy, savory comfort food that perfectly balances the natural texture of okra with rich, coconut-infused meat. This budget-friendly yet satisfying dish exemplifies Filipino cuisine's mastery of combining vegetables, protein, and coconut milk into hearty, flavorful meals that pair perfectly with steamed rice.
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 tablespoon 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
Nutrition
Calories: 520kcalCarbohydrates: 15gProtein: 25gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 43mgSodium: 680mgPotassium: 890mgFiber: 5gSugar: 1gVitamin A: 1IUVitamin C: 4mgCalcium: 48mgIron: 4mg
Tried this recipe?Let us know how it was!