500g pork shank (pork loin), 500g pork belly, 2 medium onions, 1/2 liter white wine, 1 small head of garlic, to taste, 3 large tomatoes, seeded and chopped, 200g pork fat, 750g okra
2 sprigs of rosemary
500g pork shank (pork loin), 500g pork belly, 2 medium onions, 1/2 liter white wine, 1 small head of garlic, to taste, 3 large tomatoes, seeded and chopped, 200g pork fat, 750g okra
2 sprigs of rosemary
Cut the pork into cubes
Marinate the pork in white wine, with the onions cut into quarters, rosemary, salt, and pepper
Let it marinate for several hours
Remove the pork from the marinade and fry it in a pan with pork fat until browned
Add the tomatoes and let them simmer to reduce
Soak the okra in water and salt 1 hour beforehand, then soak it in water again after cooking
Add the cooked pork to the pan with the okra, and use any remaining marinade
The unused marinade is wasted.
