Pork Ratatouille

Pork Ratatouille, made with Chantenay carrots,  green peas, haricot beans, aubergine, garlic cloves, tomato, spring onion, tomato passata, ham stock, yellow pepper, green pepper, and some oregano,

The vegetables were prepared first. Everything cut into chunks, with the exception of the peas, garlic cloves, and the carrots. These were boiled first until soft, and then the other vegetables were added to the pot and allowed to simmer under glass for another half an hour. A small amount of tomato passata was added, along with ham stock and a pinch of oregano. 

The pork loin chop was prepared in a ridged griddle pan, and cooked for fifteen minutes each side at a medium, and then low heat (on each side), in its own fat, and mostly covered by a glass lid.  

Simmer the ratatouille for another ten or fifteen minutes before serving with the pork. 

Pork Ratatouille

There is a more or less standardised version of this dish, with aubergine, courgette, tomato and garlic, but the dish is one in which vegetables which are to hand or in season can be used. Which is how I proceeded in this instance. A delicious result!

Another way to make pork ratatouille is to prepare squares of pork loin (boneless of course), stir fry them until golden brown, and to add them to the pot of vegetables with at least half an hour of cooking to go. 

Ratatouille

Ratatouille is a famous vegetable stew recipe from the district of Provence in southern France. The standard list of ingredients is: onion, red and green peppers, aubergine, tomato, garlic, black pepper, and courgette. I substituted green beans for the courgette (I had green beans, and no courgette in the fridge).

First, prepare the aubergine by cutting it in half, and rubbing in salt to the flesh. This removes a bitter taste from the flesh, if left for an hour or so before the salt is washed off. I believe this practice is not always followed these days, but I don't know what the consequences are for skipping this traditional step. 

I used a large Spanish onion, which I chopped up and stir-fried in a couple of dessert spoonfuls of olive oil. Then I added a whole chopped red pepper, chopped garlic, half a dozen chopped cherry tomatoes, chopped green beans, the sliced aubergine, and the black pepper. This mixture was cooked under glass at a low heat for fifteen minutes. 

I then added a tin of chopped tomatoes, with basil and oregano. I also shredded a spoonful of fresh basil leaves into the contents of the pan. Cooked at a low heat without stirring for another thirty minutes. Serve with a slatted spoon. Delicious! The dish was accompanied with an Italian chianti. 

The ratatouille in the saute pan