Spicy Pork Hock and Eggplant Stew

Instructions

1. 1

   Rinse the pork hocks under cold water and pat dry. Season with 1/2 tsp salt and set aside.

2. 2

   Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the pork hocks and brown on all sides, about 8 minutes total. Remove and set aside.

3. 3

   Slice the leeks, mince the garlic, and chop the hot pepper. Add leeks, garlic, and hot pepper to the pot. Sauté for 3 minutes until fragrant and softened.

4. 4

   Add the cayenne pepper and Robertsons Spicy Barbecue Spice. Stir for 1 minute to toast the spices.

5. 5

   Return the pork hocks to the pot. Add the cherry tomatoes (halved), remaining salt, and enough water to just cover the meat (about 800ml). Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

6. 6

   While the stew simmers, cut the eggplant into 2 cm cubes. After 1 hour, add the eggplant and chopped sage to the pot. Stir well, cover, and continue to simmer for another 40 minutes, or until the pork is tender and the eggplant is soft.

7. 7

   Slice the spring onions. Taste and adjust seasoning if needed.

8. 8

   To serve, ladle the stew into bowls. Garnish with sliced spring onions and marigold petals.

9. 9

   Enjoy your Spicy Pork Hock and Eggplant Stew hot!