caribbean

Martinican Colombo Pork with Eggplant and Rice

Name: Martinican Colombo Pork with Eggplant and Rice
Yield: 1 serving
Cuisine: caribbean
Ingredients: 140 g pork shoulder, trimmed and diced; 131 g cooked white rice; 123 g eggplant, cubed; 49 g onion, diced; 5 g garlic, minced; 5 g colombo powder; 8 g vegetable oil; 12 g lime juice; 2 g salt

This simmered dish pairs pork shoulder, trimmed and diced with cooked white rice, eggplant, cubed and colombo powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced

Set your calorie target 650 kcal

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Estimated macros per portion

30 g Protein

54 g Carbohydrates

34 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

140g pork shoulder, trimmed and diced 330 kcal
131g cooked white rice 170 kcal
123g eggplant, cubed 31 kcal
49g onion, diced 20 kcal
5g garlic, minced 7 kcal
5g colombo powder 15 kcal
8g vegetable oil 71 kcal
12g lime juice 4 kcal
2g salt 0 kcal

Cooking instructions

pork shouldercolombo powdervegetable oilsalt
Season pork with colombo powder and salt. Heat oil in a saucepan over medium-high heat.
pork shoulderonion
Brown pork 4-5 minutes, stirring to color all sides. Add onion and cook 2 minutes.
eggplantgarlic
Add eggplant and garlic; cook 2 minutes to coat in spices.
pork shoulderlime juice
Add 200 ml water and lime juice; bring to a simmer, cover, and cook 18-22 minutes until pork is tender and sauce thickens.
cooked white ricecolombo powderlime juicesalt
Microwave cooked rice until hot. Taste colombo and adjust salt or lime.
cooked white ricecolombo powder
Serve the colombo over rice.