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

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

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

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

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.