Having only had okra once as a kid, it was a foreign ingredient to me. Of course that one time was when my friend’s native Texan Mama was frying it up. Living in Austin now, I am getting a taste of her town and okra ain’t hard to find y’all. Most commonly, as she presented it to me, it comes fried. Now do not get me wrong, I love the hot cornmeal crusted bits of a fresh okra but when cooking it myself I was not feeling like I needed to have another fried food.
Okra was the first thing cooked in this California girl’s new kitchen. With the assistance of my wonderful man Johnny, we tapped into our Italian roots to mix up the flavors. Swapping pork fat for some pancetta and adding simple aromatics of garlic and onions, this okra dish thirsted for some chicken stock to drink up before hitting my southern table. 
Perfectly salted, a little meaty and with a good texture kept to the okra, this dish was one to be shared. This okra does not sit heavy due to it’s simple cooking methods but does satisfy the soul. Here is another dish made of a fuse of cultures while being lightened with a touch of California technique. Enjoy & repeat.
PrintOne Pot Pancetta Okra
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A savory one-pot dish combining pancetta and okra with Italian aromatics, offering a light yet satisfying fusion of Southern and Californian flavors.
Ingredients
- 1/4 lb. (4 oz.) pancetta, diced
- 1/4 medium white onion, diced
- 3 cloves garlic, thinly sliced
- 1 lb. (16 oz.) okra, cut into 0.5-inch pieces
- 6 oz. low-sodium chicken stock
- 1/4 tsp. cracked black pepper
- 1/2 tsp. red chili flakes
Instructions
- In a medium-sized pot, render the pancetta over medium heat until it starts to get some color, about 5 minutes.
- Add the diced onion and okra to the pot; cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the okra is tender but still firm.
- Stir in the sliced garlic, cracked black pepper, and red chili flakes. Cook for an additional 1-2 minutes until the garlic is fragrant.
- Pour in the low-sodium chicken stock to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid is slightly reduced.
- Serve hot, ensuring the okra maintains its texture and the flavors are well combined.
Notes
For a vegetarian version, omit the pancetta and use vegetable stock instead of chicken stock. Serve as a side dish or a light main course. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to maintain the texture of the okra.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 420
- Fat: 12
- Carbohydrates: 12
- Fiber: 4
- Protein: 8
- Cholesterol: 20
Tried this tonight. My wife and I are big okra fans but wanted something at least slightly lighter than fried okra (and we had no cornmeal). It hit the spot for sure! We subbed shallot for onion, and I used a little olive oil when I got the rendering started on the pancetta. Regardless, it disappeared quickly. We will be making again.