Berenjenas Guisadas con Cerdo (Braised Pork and Eggplants)

Berenjenas guisadas con cerdo (braised pork and eggplants)

If I were to write a book titled All the Things I Know Little to Nothing About, anthropology would be there somewhere.

Even so, I am going out on a limb and say that a country’s socio-economical situation must influence its culinary culture. To me it seems self-evident.

This would explain why dishes like this berenjenas guisadas con cerdo (braised pork and eggplants) and other similar ones are so popular in our country. Meat is expensive, adding vegetables to meat dishes means dishes that are filling, and don’t require as much meat.

It’s a lucky coincidence that this is exactly what doctors naggingly recommend.

Berenjenas guisadas con cerdo (braised pork and eggplants)

Eggplants and christophines (chayote) are two of the most popular choices for this purpose. Both vegetables are abundant, inexpensive and filling.

One less common choice is West Indies gherkin, mostly because this is a vegetable that does not lend itself to mass production and can only occasionally be found in farmers markets.

Berenjenas guisadas con cerdo (braised pork and eggplants)

I don’t mention it in the recipe, but at home we prefer this dish spicy, although the original dish does not contain spicy peppers I add it at home. If you enjoy spicy food just one Scotch bonnet pepper will put hairs on your chest. Proceed with caution.

Another addition I have made, which is not found in the original dish, is carrots. I love carrots and will use any excuse to add it to food. You can leave it out if you want.

Berenjenas guisadas con cerdo (braised pork and eggplants) is a delicious, curry-like dish that is very popular in the Dominican Rep. For this dish I used little prince eggplants, from my organic container garden. Any eggplant can be used though.

Buen provecho!

Aunt Clara

Berenjenas guisadas con cerdo (braised pork and eggplants)

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 6 servings

Berenjenas guisadas con cerdo (braised pork and eggplants)

Ingredients

  • 1 lb of pork cut into small pieces (blade chops or any cut for braising)
  • 2 lb of eggplant cut into small pieces
  • 1 bell pepper
  • 1 large onion, cubed
  • 1 large carrot, cubed
  • 3 cloves of garlic, crushed
  • 1 Scotch bonnet pepper, chopped (optional)
  • 1 teaspoon of fresh oregano
  • 3 cups of plum tomatoes, diced
  • Salt
  • Pepper

Instructions

  1. Season pork with a teaspoon of salt and a pinch of pepper.
  2. Heat oil in a skillet over medium heat.
  3. Add pork and brown.
  4. Add 3 tablespoons of water and simmer covered over low heat. Simmer for 25 minutes, stirring and adding water by tablespoons as it becomes necessary.
  5. Add the carrots and simmer some more until the meat is tender.
  6. Let all the liquid evaporate. Add the onions, cook stirring until the onions become transparent.
  7. Add the eggplant, bell pepper, tomato, oregano, garlic and Scotch bonnet pepper.
  8. 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.
  9. Season with salt and pepper to taste.
  10. Serve with white rice and salad.
http://www.dominicancooking.com/13547-berenjenas-guisadas-cerdo-braised-pork-eggplants.html

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{ 12 comments… add one }

  • Charlie Sommers September 23, 2013, 3:43 PM

    I can’t wait to try this. Eggplants are one of my favorites, especially the small slender Japanese type which my local Asian Market always stocks. I have trouble finding scotch bonnet chilies but habaneros are stocked at all our Hispanic markets or I can creep into my Mexican neighbor’s yard in the dead of night and help myself to a few of his. Just joking of course, if I ask he would probably give me all I want.
    Keep the delicious recipes coming Aunt Clara.

    • Aunt Clara September 30, 2013, 12:45 AM

      Hehe, yeah, I think it’s a good idea to ask. In case your neighbor has a dog. :)

  • Kalyan September 24, 2013, 1:01 AM

    Just mouthwatering…looks delicious!

  • Nami | Just One Cookbook September 24, 2013, 2:27 AM

    This braised pork and eggplants are so easy to make, and the flavor is something that we enjoy at our house. We probably make it mild so the kids and I can enjoy too. I love eggplant in braised dishes – sucking up all the delicious juice. Yummy!
    Nami | Just One Cookbook recently posted..A Little Thought on HappinessMy Profile

    • Aunt Clara September 30, 2013, 12:46 AM

      If you kids like eggplant, my hat’s off to you. My daughter would only eat it under duress. I remember I also disliked it as a kid and now can’t find enough ways to cook them.

  • Caroline October 17, 2013, 12:07 PM

    I tried this receipe this week and my picky 7 year old and husband loved it. I thought it was great and so easy to make. Delicious!!

    • Aunt Clara October 18, 2013, 9:41 PM

      I am very happy to hear that. Aunt Clara and Ilana: Making picky spouses and kids happy since 2001. :)

  • Jorge October 20, 2013, 4:33 PM

    I enjoyed Reading your récipes and just wish I could sabe them to try them when I have a chance, unfortunately they way they are displayed does not allow for copying and pasting …what a pity, I will have to unsubscribe to your blog.

    Hope this is an isoleted incident and that other viewers are not having the same difficulty.

  • Ludmila Zelkin November 30, 2013, 2:28 PM

    I have been married to a Dominican or the past 15 years and I, myself, amd French and a very good cook I am told. Well thanks to Tia Clara, I have been able to surprise my husband with dishes “just like when we visit abuela” :-). Tia Clara saved my life as you can take the Dominican out of the DR but not the DR out of him… although he loves myFrench cooking as well.

  • Maru April 5, 2014, 4:32 PM

    Yo Queria saber si usted tiene una receta para Chuletas Guisadas, que usan la azucar negra?