Daube de Porc aux Bélangères

Pork Stew with Aubergine

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 lb. piece lean, boneless pork
  • 3 tablespoons plain flour


Dredge the pork with flour. Heat the oil and lard in a heavy covered casserole and sauté the pork until it is golden all over. Add the thyme, sage, melegueta peppercorns, salt, freshly ground pepper and water. Cover and cook over low heat until the pork is almost tender, about 2 hours. Add the aubergine, cover, and cook for 15 minutes longer, or until the aubergine is done.