This is yet another meal inspired by our recent trip to Greece. Over there I enjoyed a dish with okra and that made me think that I don’t use okra enough, actually never :)
Pork: I marinated the pork over night with a miso-ginger marinade that I bought. Then I roasted the pork in my portable convection oven mentioned in the Cripsy Pork post for about 20 minutes.
Okra: Fry an onion until soft, then add a bag of frozen okra, some salt/pepper and let it cook for about 5 minutes. Finally add a can of tomatoes. Let the mixture sit until the okra is soft.