Okra was not exactly a staple in our house, especially since two out of three of us would never eat anything green if left to their own devices. Then we started going to a nearby Japanese Grill and saw everyone eating pork-wrapped okra. With a lot of push-back from Bruce and Emma, I put in an order. We loved it! Well, not so much Emma but Bruce and I did. So, when I go to the Japanese market I buy either Sukiyaki of Shabu-Shabu thin-sliced pork and use it to wrap okra that Bruce, then, grills. It takes anywhere from ten to 20 minutes depending on how how your grill is, and requires constant turning so all sides brown evenly. Sometimes I use a toothpick to hold everything together, sometimes it just stays, magically. It makes a great veggi side dish…and now I often make as finger-food hors d’oeuvres.