Pork Stew with Eggplants and Tomato

Ingredients

• Pork200 g
• Tomato1 count (130 g)
• Eggplant1 cup (90 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe, you need to soak the cut eggplants in salt for 10 minutes. Then wash and drain. This way, you will remove its bitterness.

2. 2

   Step 2

   Heat a pan over high heat and add salt and pepper to the pork. Once heated, pour half the oil and add the pork.

3. 3

   Step 3

   Brown both sides for 4-6 minutes over medium heat. Then lower the heat, cover and continue cooking for 5-10 minutes or until well cooked. Remove.

4. 4

   Step 4

   Then cut the tomato and chop the garlic.

5. 5

   Step 5

   Heat the remaining oil in a pan or pot over medium heat.

6. 6

   Step 6

   Once heated, add the vegetables, salt and pepper and saute for 5 minutes while stirring.

7. 7

   Step 7

   Then lower the heat, cover and continue cooking for some more minutes until it releases its juice. Turn off.

8. 8

   Step 8

   Serve the pork with the eggplant stew and tomato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork Stew with Eggplants and Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.