Pork Pot Roast with Eggplant Agrodolce

Cook Time 1 hour 30 minutes

Serves 4

Ingredients

2 tbsp olive oil

1.2kg pork neck (scotch fillet), skin removed and tied

2 onions, sliced

1 clove garlic, chopped

1 large eggplant, cut into chunky cubes

2 tbsp red wine vinegar

1 tbsp brown sugar

100ml Madeira

2 tbsp baby capers

2 tbsp pine nuts, toasted

Small handful of raisins or currants 

Salt and pepper

Method

Bring the pork out of the fridge 30 minutes before cooking. 

Add 1 tbsp of olive oil to a multicooker and set to sear mode (or heat a heavy base casserole dish over medium heat). Season the meat generously with salt and pepper. Sear the meat all over until golden and brown (approx. 10 minutes). Remove.

Now add the onions and garlic and cook for a further 3-4 minutes, then add the eggplant and another glug of oil and cook for a further 5-6 minutes to get a deep golden colour on the eggplant. Pour in the Madeira, sugar and vinegar. Return the pork to the pan and place the lid on.

Lock the multicooker and cook under pressure for 45 minutes. Alternatively, cook on medium to low heat for 1½ hours, turning the meat 3-4 times during cooking. Once cooked, remove the meat from the pot. Add the capers, pine nuts, and raisins, and stir them through the eggplant sauce.

Cut the twine off. Slice into 1.5cm thick pieces and serve with the eggplant agrodolce.