Berenjena con Cerdo [Recipe + Video] Braised Pork and Eggplant)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
210 kcal
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Course
Main Course, Lunch
Berenjena con Cerdo [Recipe + Video] Braised Pork and Eggplant)
Description
This recipe for Berenjena con Cerdo features pieces of pork blade chops seasoned with salt and pepper, browned in vegetable oil, and slowly braised over low heat with small amounts of water to keep it moist. After tenderizing the pork, carrots are added to continue simmering, followed by translucent onions. Finally, diced eggplant, bell pepper, plum tomatoes, oregano, and crushed garlic contribute vegetal sweetness and herbal aroma to the dish.
The result is a richly flavored, tender pork stew with soft, cooked-through eggplant and bell peppers immersed in a tomato-based sauce with an herbal note of oregano and garlic. The slow simmering allows the ingredients to meld together fully, creating depth of flavor and balance between meat and vegetables.
Berenjena con Cerdo is traditionally served with white rice and a fresh salad or sliced avocado, providing contrast and complementing the rich braised meat and vegetable mixture in the stew.
Ingredients
- 1 pound pork blade chops [0.48 kg] (or any cut for braising) cut into small pieces
- 1½ teaspoon salt (or more to taste), divided
- ½ teaspoon black pepper freshly-cracked, or ground (or more to taste), divided
- 3 tablespoon vegetable oil (peanut, soy or corn)
- 2 cups water (you may need less or more)
- 1 carrot cubed, large
- 1 red onion cubed, large
- 2 pound eggplant (large) [0.9 kg] cut into small pieces
- 1 bell pepper diced
- 3 cups plum tomato diced
- ½ teaspoon oregano (fresh leaves)
- 3 cloves garlic crushed
Instructions
1. Seasoning pork
- Season pork with a teaspoon of salt and a pinch of pepper.
2. Browning
- Heat oil in a skillet over medium heat. Add pork and brown. Add 3 tablespoons of water and simmer covered over low heat.
3. Braising
- Simmer for 15 minutes, or until the meat is tender, stirring and adding water by tablespoons as it becomes necessary to prevent it from burning or sticking to the bottom.
4. Cooking vegetables
- Stir in the carrots and simmer some more, adding water as it becomes necessary so the meat does not burn. Let all the liquid evaporate. Add the onions, cook stirring until the onions become translucent. Stir in eggplant, bell pepper, tomato, oregano, and garlic. Add 3 tablespoon of water and simmer covered over low heat until the vegetables are cooked through. Stir and add water as it becomes necessary (there should be some sauce in it). Season with salt to taste.
5. Serving
- Serve with white rice and salad or avocado.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 634mg | 26% |
| Potassium | 891mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 3340IU | 67% |
| Vitamin C | 48mg | 53% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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