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20 pieces fresh, very young okra
1/4 cup water
1/4 cup vinegar
1/2 cup pork, diced
3 tablespoons patis (fish sauce)
4 cloves garlic, crushed
1 onion, chopped
1 teaspoon pepper
Wash and parboil the okra in water. Set aside.
Fry the pork. Push to one side of the pan.
Saute garlic, onion and okra.
Season with vinegar, patis and pepper.
Cook until okra is tender crisp.
Note: Vinegar cuts the sliminess of the okra.
Substitutes for okra may be: kangkong (water spinach), sitao (long beans) and puso ng saging (banana hearts).
From Let's Cook with Nora Improved Edition: A Treasury of Filipino, Chinese and European Dishes Compiled and Kitchen-Tested by Nora V. Daza