This is a tasty and delicious way of cooking pork, I leave the pork in large pieces which are then cooked for an hour and a half so that they are very tender. This dish is best served with rice or couscous.
1kg pork shoulder
1 eggplant
1 zucchini
1 red pepper, chopped
1 medium brown onion, chopped
2 garlic cloves, chopped
1 400g can tomatoes
2 tsp thyme
1 tsp smoked paprika (piménton)
⅓ tsp chilli powder
100ml chicken stock
salt and freshly ground black pepper
100ml white wine
pitted black olives
Chop the pork into 4cm cubes and lightly brown the pork in batches. Remove the pork from the pan and set aside,
Sweat the red pepper in the pan over a low heat. After about 5 minutes, add the onion and cook gently until the onions softens. Add the garlic and some sea salt and cook, stirring for a minute. Add the paprika, chilli powder and thyme.
Now add the can of tomatoes with the tomatoes chopped or crushed, white wine and the chicken stock. Add the pork to the pan, bring to a gentle simmer, cover and cook for 1½ hours or until the pork is very tender.
Meanwhile cut the eggplant into 2cm slices, and then these into quarters. Heat 60ml olive oil in a heavy based frying pan and fry the eggplant in batches until golden brown on all sides, Drain on a paper towel and set aside.
About 10 minutes before serving, slice the zucchini and add the the pan. Then just before serving, add the eggplant and heat for 2 minutes so the eggplant is heated through. Garnish with pitted black olives.
Cook for approximately 1 1/2 hours on a low heat.
Serves 4
Serves 4
