Berenjena con Cerdo Guisado

Ingredientes

• 1 pound pork blade chops ([0.48 kg] (or any cut for braising) cut into small pieces)
• 1 1/2 teaspoon salt ((or more to taste), divided)
• 1/2 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)
• 1/2 teaspoon oregano ( (fresh leaves))
• 3 cloves garlic (crushed)

Preparación

1. 1

   --- 1. Seasoning pork ---

2. 2

   Seasoning: Season pork with a teaspoon of salt and a pinch of pepper.

3. 3

   --- 2. Browning ---

4. 4

   Browning: Heat oil in a skillet over medium heat. Add pork and brown. Add 3 tablespoons of water and simmer covered over low heat.

5. 5

   --- 3. Braising ---

6. 6

   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.

7. 7

   --- 4. Cooking vegetables ---

8. 8

   Cooking: 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.

9. 9

   --- 5. Serving ---

10. 10

    Serving: Serve with white rice and salad or avocado.