Braised Pork with Roasted Eggplant
Braised Pork with Roasted Eggplant
Ingredients
For the Braised Pork
- 1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 bay leaf
For the Roasted Eggplant
- 1 pound eggplant, medium, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the pork shoulder cubes dry with paper towels. Season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove the pork and set aside.
⏱️ 10 min
- 3
Add the chopped yellow onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the canned diced tomatoes (undrained), chicken broth, dried oregano, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 5
Return the seared pork to the pot. Cover tightly and transfer to the preheated oven. Braise for 2 hours, or until the pork is very tender and easily shreds with a fork.
⏱️ 120 min•🌡️ 325
- 6
While the pork is braising, prepare the eggplant. Preheat oven to 400°F. On a large baking sheet, toss the cubed eggplant with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer.
⏱️ 5 min•🌡️ 400
- 7
Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside.
⏱️ 25 min•🌡️ 400
- 8
Once the pork is tender, remove the Dutch oven from the oven. Carefully remove and discard the bay leaf. Stir in the roasted eggplant. Taste and adjust seasoning if needed.
⏱️ 5 min
- 9
Serve hot, garnished with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Pork with Roasted Eggplant
For the Braised Pork
- 1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 bay leaf
For the Roasted Eggplant
- 1 pound eggplant, medium, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the pork shoulder cubes dry with paper towels. Season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove the pork and set aside.
⏱️ 10 min - 3
Add the chopped yellow onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the canned diced tomatoes (undrained), chicken broth, dried oregano, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 5
Return the seared pork to the pot. Cover tightly and transfer to the preheated oven. Braise for 2 hours, or until the pork is very tender and easily shreds with a fork.
⏱️ 120 min•🌡️ 325 - 6
While the pork is braising, prepare the eggplant. Preheat oven to 400°F. On a large baking sheet, toss the cubed eggplant with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer.
⏱️ 5 min•🌡️ 400 - 7
Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside.
⏱️ 25 min•🌡️ 400 - 8
Once the pork is tender, remove the Dutch oven from the oven. Carefully remove and discard the bay leaf. Stir in the roasted eggplant. Taste and adjust seasoning if needed.
⏱️ 5 min - 9
Serve hot, garnished with fresh chopped parsley.
⏱️ 2 min