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
Units
Scale
- 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