Traditional Southern Standard

In a large saute pan or iron skillet,
Render up some bacon or finely diced salt pork/hog jowl.
In the fat, saute' onions and some garlic.
Add okra, preferably small tender pods whole, or lager pods in 1" pieces, discarding the tops from large old pods.
Afer a few moments, add a can of diced tomatoes, hot sauce and sauce to taste, cover and simmer over low heat until the okra is tender (no more than 10 minutes for baby pods, longer for big'uns).

No sippery sleazy sliminess!

Best with fried hot water corn bread...