Wash the okra well and remove the fuzz if you don't like it. Don't cut it yet.
Cut the pork into easy-to-eat pieces. Mix the ■ seasonings together real well.
Boil some water in a pot, put in a little sake (not listed in ingredients), and parboil the okra. Once boiled, remove the stems and cut in half. Marinate in the seasonings from Step 2 while still warm.
Boil the pork as well until just cooked. Without draining the liquid from the meat too much, quickly combine with the okra and seasonings. The seasonings are rather strong in flavor, but the boiling water will dilute it to a good level.
Serve on a plate.
Story Behind this Recipe
I love refreshing and delicious shabu shabu pork! I also really love sticky boiled okra, so I combined the two.
The key is to combine the boiled ingredients with the seasonings while still warm. When removing the pork, be sure not to drain too much of the water from it when removing it from the pan. You can use shabu shabu pork or pork belly slices. When you cut the okra, it will become slimy, so watch out.