Berenjena con Cerdo [Video+Recipe] Braised Pork and Eggplant

Berenjena con cerdo guisada, is a flavorful braised pork with stewed eggplant recipe, a delicious, a lovely dish you'll surely enjoy.

Course Lunch, Main Course

Cuisine Caribbean, Dominican

Keyword berenjenas guisadas, como guisar berenjena, dominican eggplant stew, pork and eggplant stew

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 210kcal

Author Clara Gonzalez

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 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 large carrot cubed
1 large red onion cubed
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

Heat oil in a skillet over medium heat. Add pork and brown. Add 3 tablespoons of water and simmer covered over low heat.

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.

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.