Okra, Pork & Tomato Gravy

4 servings Prep: 20 m Cook: 1 h 25 m Total: 1 h 45 m Intermediate
4.0/5 (1)
A hearty Cajun stew featuring tender pork chops, whole okra pods, and rich tomato gravy simmered to perfection. This traditional Louisiana dish combines the earthy flavor of browned okra with savory pork in a thick tomato-based sauce that’s perfect served over rice.

Ingredients

4 servings
  • 3-4 tbsp canola oil
  • 12 whole little okra pods
  • 2 lbs pork chops, cubed
  • 2 (6 oz) cans tomato paste
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2-3 cups water or chicken stock
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Heat two tablespoons of oil in a skillet, fry the okra pods on low until they’re brown on all sides, about 8-10 minutes, and set the okra aside.
  2. In the meantime, start cooking down your tomato paste over low to medium heat in a tablespoon or two of oil, stirring often. It needs to brown some, about 10-15 minutes, but be careful not to burn it.
  3. When you reach this stage, add your pork, onions and bell peppers. Stir well. Add enough water or chicken stock to cover the mixture. Season with salt and pepper.
  4. Simmer for about an hour over medium heat, then add the okra pods and cook another 15 to 20 minutes. Serve over hot rice.

Common Problems and Solutions

Q: Why is my okra slimy?

A: The okra needs to be fried separately over low heat until browned on all sides before adding to the gravy. This reduces the sliminess. Also, using whole small pods rather than cut okra helps minimize the release of the mucilaginous liquid.

Q: Can I skip browning the tomato paste?

A: While you technically can, browning the tomato paste is what gives this dish its deep, rich flavor. Take your time with this step, stirring often to prevent burning, and cook it until it darkens and becomes fragrant—this caramelization is key to the dish.

Q: My gravy is too thick/too thin, what do I do?

A: If too thick, add more water or stock a little at a time during the simmering process. If too thin, continue simmering uncovered to reduce the liquid, or mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking.

Tips and Techniques

Use bone-in pork chops for more flavor—just remove the bones before serving. The extra browning time on the tomato paste really makes a difference, so don’t rush this step. Keep the heat at medium-low and stir frequently to develop that deep, rich color without burning.

Ingredient Substitutions

  • pork chops: pork shoulder or pork stew meat
  • tomato paste: tomato sauce
  • chicken stock: water or beef stock

Equipment Needed

  • Large skillet or Dutch oven
  • Wooden spoon for stirring
  • Knife and cutting board

Historical Context

This dish represents the resourceful nature of Cajun cooking, where simple ingredients like okra, pork, and tomato paste are transformed into a satisfying meal through patient technique and proper seasoning. The method of cooking tomato paste down until it browns is a traditional Cajun technique that intensifies flavor.