Aubergine and okra caponata with chargrilled pork belly

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2–4

By Andi Oliver


For the aubergine and okra caponata

  • knob of butter
  • olive oil, for drizzling
  • 1 large onion, finely chopped
  • 8 garlic cloves, finely chopped
  • 2 medium aubergine, cut into 1cm/¼in dice
  • 10 okra topped, tailed and halved
  • 8g/¼oz capers
  • 2 tsp red wine vinegar
  • splash red wine
  • 6 medium plum tomatoes, finely chopped
  • 80g/3oz whole black olives, stones removed
  • salt and freshly ground black pepper
  • handful fresh basil and parsley leaves, to serve

For the chargrilled pork belly

  • 4 slices pork belly
  • 10g/1/3oz fennel seeds
  • olive oil, for cooking
  • salt and freshly ground black pepper

For the deep-fried okra

  • 150g/5½oz rice flour
  • 100g/3½oz cornflour
  • 800ml/28fl oz sparkling water
  • splash cider vinegar
  • 6 topped and tailed okras
  • vegetable oil, for deep-frying


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