Pork and Okra Stew
I know a lot of people hate okra but I happen to love it. Okra is all over the farmer’s market right now (guess its in season!) so I was looking around online for different ways to cook okra. I usually just stir fry with some bacon, garlic, onions and corn but really wanted to try something new. Luckily, Mark Bittman posted a recipe loosely based on gumbo that sounded delicious!
This stew is soooo good and for those of you who hate the sliminess of okra, there is no sliminess here. Just pork and okra goodness! I added padron peppers and jalapenos because I had them laying around and the added flavor was awesome. Prep is very minimal–you just need time to slow cook the pork.
Pork and Okra Stew (based on Bittman’s recipe in NYTimes.com)
- 3 Tbsps extra virgin olive oil
- 4 pork chops
- 1/2 pound bacon or ham, cut into chunks
- 1 jalapeno, minced
- 4-6 padron peppers, chopped
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 large carrot, peeled and chopped
- 2 tablespoons minced garlic
- 1 pound okra, trimmed and chopped
- Salt and freshly ground black pepper
- 1/2 cup dry white wine (I used sake)
- 1 28-ounce can diced tomatoes with their juice
- Chopped fresh parsley leaves for garnish.
- Heat olive oil and brown pork chops and crisp bacon. Set aside when done and leave enough rendered fat in the pan to stir fry veggies.
- Add the onion, jalapeno, cherries celery, carrot, garlic and okra to the pan and sprinkle with some salt and pepper. Cook, stirring occasionally, until soft and brown. Add the wine to deglaze the pan.
- Add the tomatoes and 1 cup water.
- Return the pork and bacon to the pot and bring to a boil. Reduce heat and simmer until the meat is falling off the bone, about 2 hours.
- Take the pork out of the pot, remove the meat from the bones, roughly chop, and return it to the pot. Taste and adjust the seasoning, and serve garnished with parsley, if you like.