Berenjena Guisada con Cerdo (Braised Pork and Eggplant) Recipe
Berenjena Guisada con Cerdo (Braised Pork and Eggplant) Recipe: a delicious, curry-like dish that is very popular in the Dominican Rep.
Course Lunch, Main Course
Cuisine Caribbean, Dominican
Keyword berenjena, cerdo, eggplant, pork
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Author Clara Gonzalez
1lb[0.48 kg] of pork cut into small pieces(blade chops or any cut for braising)
1 1/2teaspoonof salt(or more to taste), divided
1/2teaspoonof pepper(or more to taste), divided
3tablespoonsof oil(peanut, soy or corn)
2cupsof water(you may need less or more)
1large carrot, cubed
1large onion, cubed
2lb[0.9 kg] of eggplant cut into small pieces
1bell pepper, diced
3cupsof plum tomatoes, diced
1/2teaspoonof fresh oregano leaves
3clovesof garlic, crushed
Seasoning pork: Season pork with a teaspoon of salt and a pinch of pepper.
Browning: Heat oil in a skillet over medium heat. Add pork and brown. Add 3 tablespoons of water and simmer covered over low heat.
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.
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.
Serving: Serve with white rice and salad or avocado.