To make thecaponata, gently fry the onions and garlic in small frying pan with a little butter and olive oil. When tender and golden, remove from the heat and set aside.
Meanwhile, warm a little more of the oil in another frying pan and gently fry the aubergine until golden-brown. Add half the okra and soften slightly. Add the capers, the cooked onions and garlic, a splash more oil and the vinegar to the pan and simmer for a minute or two.
Add the tomatoes and wine and simmer for around 15 minutes. Season with salt and pepper, throw in the basil and parsley and top with a little drizzle of olive oil to serve.
To make the chargrilled pork belly, season the pork with salt, pepper and the fennel seeds. Heat a drizzle of olive oil in a large frying pan over a medium–high heat and fry the pork belly slices for around 5 minutes on each side or until they are deeply caramelised and cooked through. Rest for 10 minutes.
To make the deep-fried okra, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix the flours together in a bowl and transfer 30g/1oz to another bowl. Add the sparkling water to the main bowl and whisk well to combine. Dip the okra in the reserved flour, then into the batter and deep-fry until crisp and golden. Drain on kitchen paper.
To serve, spoon some caponata onto each plate and top with the pork belly and deep-fried okra.