Entree: Réunion – Boucané Bringelle (Smoked pork stewed with eggplant in Réunion Creole style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) boucané (smoked pork), boned and cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium eggplant, cut into 1-inch cubes (about 1 lb / 450 g)
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 1 small green chile, sliced (optional)
- 1 tsp (2 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup (120 ml) water or light stock
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) white vinegar
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse the boucané pieces and pat dry. If very salty, soak pieces in warm water 20 minutes, then drain and pat dry.
2. In a heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the boucané pieces on all sides, about 6–8 minutes; remove and set aside.
3. Add the sliced onion to the pot and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
4. Stir in the curry powder, turmeric, and thyme and cook 30 seconds to bloom the spices. Add the chopped tomatoes and cook until they begin to break down, about 4–5 minutes.
5. Return the boucané to the pot, add the eggplant cubes and sliced chile, then pour in the water or stock and the tamarind paste or vinegar. Add the bay leaf and bring to a gentle simmer.
6. Cover and simmer over low heat for 25–35 minutes, stirring occasionally, until eggplant is tender and flavors are melded; add a splash more water if needed.
7. Remove the bay leaf, season with salt and pepper to taste, and finish with chopped cilantro or parsley. Serve hot with rice, lentils, or rougail.