Pork Neck Melanzane
This flavourful dish takes very little prep time
Makes enough for: 2 people
Ingredients
- 2 aubergines, cut lengthwise into 1cm slices
- 15 mls olive oil, plus extra for drizzling
- salt and freshly ground black pepper to season
- 500 g pork neck chops, bone in weight
- 2 cloves garlic, crushed
- 400 g tinned chopped tomatoes
- 125 mls white wine
- 15 mls balsamic vinegar
- 7.5 mls xylitol
- 25 g parmesan, grated
- 90 g mozzarella, grated
- 2 sprigs oregano, leaves picked
Method
- Preheat your grill to the hottest setting
- Drizzle the aubergine slices with the oil, season and place oiled side down onto a baking tray
- Drizzle the top with oil, season and place under the grill for 5 minutes
- At this stage, the aubergines should be nice and golden
- Turn them over, and grill for a further 5 minutes
- Remove from the oven, set aside, and turn the oven to normal cooking at a temperature of 180° Celsius
- Heat the olive oil on the stove top in an ovenproof dish on a medium to high temperature
- Season the pork and brown on both sides
- Remove and set aside then lower the temperature and add the garlic
- Cook until fragrant then add the tomatoes, wine, vinegar and xylitol
- Season generously, stir to combine then add the pork chops
- Cover with foil and place into the oven for 75 minutes
- Remove from the oven and remove the pork from the sauce
- If the sauce is not thick, place onto the stove and heat to thicken
- Remove the bones from the meat, discarding the bones
- Place the meat in a single layer onto the bottom of an ovenproof dish
- Top with a layer of the sauce, then the parmesan
- Top with the mozzarella and place back into the oven for 20 minutes *
- Remove from the oven and garnish with the oregano before serving
Notes
* if you make this in advance and the dish is cold, place into the oven for 30 minutes