20 pieces fresh, very young okra1/4 cup water1/4 cup vinegar1/2 cup pork, diced3 tablespoons patis (fish sauce)4 cloves garlic, crushed1 onion, chopped1 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).