Pork with eggplant and okras
Igor Gjozinski
3/9/2025
Updated on
4/29/2026
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Hard
Servings:
3
Total Weight:
1194g
Time Breakdown
Preparation
15m
Resting
1h 30m
Total Time
1h 45m
Nutrition
3
525
Calories
3
30.2 g
Protein
3
18.6 g
Carbs
3
38.2 g
Fat
Sugar:
6.8 g
Fiber:
8 g
Saturated Fat:
8.4 g
Unsaturated Fat:
13.1 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
655.1 mg
Calcium:
14.6 mg
Iron:
0.3mg
Potassium:
440.2mg
Salt:
0g
Ingredients 9
Servings:
Onion
60
Gram
27.0
0.6g
6.6g
0.0g
Leak
70
Gram
42.7
1.1g
9.9g
0.2g
Eggplant
400
Gram
96.0
4.0g
22.8g
0.8g
Pork neck
450
Gram
891.0
81.0g
0.0g
63.0g
Sunflower refined oil
50
Gram
442.0
0.0g
0.0g
49.5g
Salt
5
Gram
0.0
0.0g
0.0g
0.0g
Black pepper
3
Gram
7.7
0.3g
2.0g
0.1g
Dry Hot Red Paprika flakes
6
Gram
18.8
0.7g
3.3g
1.0g
okras
150
Gram
49.5
2.9g
11.3g
0.0g
Cooking Instructions
This comforting, slow-baked casserole combines tender pieces of pork with savory sautéed okra and layers of pan-fried eggplant, all simmered in a rich garlic and tomato sauce.
Ingredients
600g–700g pork meat (shoulder or leg), cut into bite-sized pieces
1 large onion, diced
1 medium leek (or two thin ones), sliced into thin rounds
400g frozen okra
1 large eggplant (or 2 medium), sliced into 3-4mm rounds
2 cloves garlic, minced
1 can (400g) whole peeled tomatoes (pomodori)
Olive oil or vegetable oil for sautéing and frying
Salt and freshly ground black pepper, to taste
Instructions
Prep the Meat: Cut the pork into bite-sized pieces. Season liberally with salt and set aside while preparing the rest of the ingredients.
Sauté the Aromatics: Heat a tablespoon of oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sliced leek, and sauté until soft and translucent.
Prep the Eggplant: While the onions are cooking, slice the eggplant into 3-4mm thick rounds. Sprinkle them with salt and let them sit for about 10 minutes to draw out any bitterness.
Add the Okra: Add the frozen okra directly into the skillet with the sautéed onions and leeks, stirring to combine.
Pan-Fry the Eggplant: Heat a separate skillet with 1 teaspoon of oil over medium-high heat. Pat the eggplant slices completely dry with paper towels. Fry them in batches until they develop dark brown spots on both sides. Since eggplant absorbs oil quickly, add an extra teaspoon of oil with each new batch. Transfer the fried slices to kitchen paper to drain the excess oil.
Cook the Pork: Stir the minced garlic into the skillet with the okra and onions, cooking for 30 seconds until fragrant. Add the seasoned pork pieces and sauté everything together on medium heat for about 20 minutes, stirring occasionally.
Simmer with Tomatoes: Open the can of peeled tomatoes, roughly chop them, and pour them into the skillet along with their juices. Fill the empty can halfway with warm water, swirl it around, and pour it into the skillet. Cover with a lid and simmer for 15 minutes.
Assemble and Bake: Preheat your oven to 180°C (350°F). Take an appropriate baking dish (about 28–30 cm in diameter). Arrange half of the fried eggplant slices along the bottom. Pour the pork, okra, and tomato mixture evenly over the eggplant layer. Cover the top with the remaining eggplant slices. Cover the dish with a lid (or aluminum foil) and bake for 60 minutes. Remove the lid for the final 20 minutes of baking to let the top brown beautifully.