Okra with fresh pork neckbone


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Fresh pork neckbones

Garlic powder

Meat tenderizer

Onion powder

Chili powder

Parsley flakes


3 Whole cloves

1 tablespoon of Mustard

2 tablespoons of Lemon juice

1 tablespoon of Vinegar


Baby carrots


Wash your pork neck bones with water and 1 tablespoon of vinegar. After washing the meat, add all your spices and the mustard. Make sure to not exceed any of the spices to 2 tablespoons. Marinate the meat in the spices for about 15 minutes then add 2 cups of water.


Bring everything to a boil for about an hour. Your meat should look like this.


When all the liquid is boil down, you should add the okra and cover the pan.


DO NOT STIR the okra into the meat, as it will make the sauce very viscous. Let the okra simmer for 30 minutes then to uncover the pan and gently stir the okra. Add ½ a cup of water and let it simmer on medium heat. Taste one to make sure it is tender. If it’s tender, then it’s ready to eat.


Okra sauce can be served with any kind of rice or cornmill. It may be paired with other dishes but in my culture (Haitian that is), they usually serve it with rice.

I hope you enjoy this recipe. If you have any other way of making this dish please don’t hesitate to share with us. Just leave a comment in the comment section.


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