Creole Pork Ratatouille

Ingredients

• 600 g pork (e.g., shoulder)
• 100 g bacon
• 2 Zucchini
• 1 eggplant
• Salt
• 2 red bell peppers
• 1 red chili pepper
• 2 Garlic cloves
• 2 tbsp Vegetable oil
• 2 tsp spice mix of ground cumin, coriander, turmeric, pepper
• 300 ml Vegetable broth
• Salt
• ground black pepper

Instructions

1. 1.

   Rinse the pork, pat dry and cut into cubes. Slice the bacon into strips. Wash, trim and chop the zucchini and eggplant into large pieces. Salt them and let soak in water for about 10 minutes, then pat dry. Wash, halve and clean the bell peppers and chili pepper; slice the peppers into strips and finely chop the chili. Peel and finely mince the garlic.

2. 2.

   Brown the pork with bacon in hot oil until browned all around. Add the spice mix, garlic, chili and remaining vegetables, sauté briefly, then deglaze with broth. Cover and simmer gently for about 45 minutes. If needed, leave uncovered to reduce further or add more broth.

3. 3.

   Season with salt and pepper before serving.