Boucané Bringelles

This incredible smoked pork with aubergine dish from Reunion Island has all the amazing flavours that come with Creole cuisine. I just love the smokiness of the pork combined with the gentle flavours of the aubergine. As with all dishes from Reunion Island, it is served with rice & a bean side (grains) dish, along with a chilli chutney (rougail).

4-6 Servings

Ingredients for the Boucané Bringelles:

1kg of smoked, uncooked pork shoulder, rind removed & sliced into 2cm pieces

1 tsp salt

2 chillies, roughly chopped

3 cloves of garlic, roughly chopped

25gr ginger, finely chopped

3 onions, finely chopped

1 tsp turmeric

1/2 tsp pepper

2 sprigs of thyme

4 large tomatoes, finely diced

2 Aubergines, cut into large cubes (roughly 3 cm)

Salt

Instructions for the Boucané Bringelles:

Boil a pot of water & add the smoked pork. Allow to simmer on medium low for 20 minutes & then strain & leave to dry.

In a mortar & pestle, grind salt, chillies, garlic & ginger until you obtain a paste.

Heat oil in a wok and add the pork shoulder. Fry for 3 minutes on medium high heat then add the onions. Fry another 2 minutes then add the contents of your mortar.

Stir well before adding the turmeric, pepper & thyme.

Stir again to evenly spread out the spices & add the tomatoes.

Lower to medium heat for 3 minutes, stirring regularly.

Add the aubergine & stir well before reducing to low heat, covering with a lid & allowing to cook for 20-30 minutes or until the aubergine is cooked. You will need to stir very regularly to avoid food burning at the bottom.

Ingredients for the White Bean side dish:

1/2 onion, finely chopped

1 clove of garlic, finely chopped

1 tsp grated ginger

500gr drained white beans

A sprig of thyme

1 tsp turmeric

S&P

Instructions for the White Bean side dish:

Simmer garlic, onion & ginger 3 minutes with a little oil.

Add white beans, thyme, turmeric, S&P.

Pour in just enough water to cover the beans & simmer on medium low 15-20 minutes.

Ingredients for the Rougail Concombre side dish:

1/2 onion, finely chopped

2-4 chillies, finely chopped

1/2 cucumber, finely sliced

1 tbsp oil

S&P

Instructions for the Rougail Concombre side dish:

Simply combine all ingredients.