Creole Pork
Preparation Time: 30 minutes | Cooking Time: 1 hour 20 minutes
2 medium aubergines (600g)
Coarse cooking salt
2 tablespoons olive oil
1kg pork fillet, cut into 2cm cubes
1 large brown onion (200g), sliced finely
2 cloves garlic, crushed
400g tin tomatoes, drained, chopped
1 fresh green chilli pepper, chopped finely
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken stock
Slice aubergines into 1cm-thick rounds. Place rounds on paper towel, sprinkle lightly with cooking salt, then top with paper towel; smooth paper towel over rounds. Stand 20 minutes; discard paper towel. Rinse aubergine under cold water, pat dry with paper towel; chop aubergine slices into 1cm cubes. |
 |
Heat oil in large heavy-based saucepan; cook pork, in batches, until brown all over. Set aside.
Add onion, garlic and aubergine to same pan; cook 10 minutes or until onion is beginning to brown and aubergine has absorbed most of the oil.
Add pork, tomato, chilli pepper, salt, black pepper and stock; simmer, covered, stirring occasionally, 1 hour.
Serve with plain boiled rice and a crunchy mixed-leaf salad, if desired.
SERVES 4 |
