Okra with Bagoong
A classic Filipino vegetable saute is Okra with Bagoong. This is prepared with fresh okra, blanched then sauteed in garlic, onions, tomatoes, pork and bagoong (shrimp paste). The salty shrimp paste coats the okra pods and makes for a superb vegetable dish that can be enjoyed as a side or entree. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2 to 4.
Servings: 4 people
Calories: 61kcal
Equipment
- Large Skillet
- Medium-sized Stockpot
Ingredients
- ½ pounds okra, about 15 pods
- water, to blanch okra, reserve 1/2 cup for saute
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole medium-sized onion, chopped
- 1 whole medium-sized tomato, sliced
- ¼ pound pork belly or pork shoulder, cut into cubes, ½-inch
- ½ cup bagoong guisado (shrimp paste)
- ½ teaspoon ground black pepper
For serving:
- steamed rice
Instructions
To prepare fresh okra:
- Wash okra. Dry with paper towels. Carefully, trim stems with a knife. Leave the caps on. Do not puncture the pods. Set aside.
- In a stockpot of boiling water, drop the okra pods. Boil the okra for 5 minutes. Remove the okra from the boiling water.Reserve 1/2 cup of the water for the saute. Set aside.Place the blanched okra in a bowl filled with iced water. Set aside.
To saute the okra:
- In a large skillet, over medium-high heat, add the oil.Saute the garlic, onions and tomatoes. Add the pork cubes. Stir and combine ingredients. Cook till pork is done for about 8 to10 minutes.Pour the reserved half cup of water. Add the bagoong (shrimp paste). Add the blanched okra to the skillet. Mix the ingredients gently, making sure not to bruise the okra. Season with black pepper. Cook for 2 minutes more for flavors to blend.Serve warm with rice.
Cook's comments:
- Bagoong guisado is sauteed Filipino shrimp paste that's very salty. Use the suggested amount in this recipe for the quantity of vegetables indicated. I don't add salt to the dish if I am using bagoong. You can buy baggong (shrimp paste) at Asian markets, Filipino groceries or online sources like Amazon. I like to prepare my own Bagoong Guisado or Begucan, as Kapampangans call it. My recipe for homemade bagoong guisado is in my cookbook My Mother's Philippine Recipes (Amazon.com). My recipe was also featured on Positively Filipino. Click here.Substitute: If you're out of bagoong, try sauteeing this recipe with one tablespoon of patis (fish sauce).
Nutrition
Serving: 1g | Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Fiber: 1g | Sugar: 1g