Antioquia pork loin and eggplant bake (Lomo de cerdo con berenjena)

Soak and dry the eggplant Stir 12 g salt into the cold water and add the peeled eggplant rounds. Leave for 20 minutes, then drain and rinse briefly. Pat every slice very dry with clean towels. This short soak follows the documented technique; thorough drying is what allows the slices to brown in the pan.

Make the Antioquian hogao Heat 20 ml oil in a small saucepan over medium-low heat. Add the scallions and cook until softened, about 4 minutes. Add the tomatoes, salt, pepper and optional annatto. Cook gently for 12–15 minutes, stirring, until the tomatoes collapse into a spoonable sauce. Stir in oregano and basil and keep warm. The measured amounts make about 360 ml, depending on how much the tomatoes reduce.

Pan-fry the eggplant Heat a thin film of the frying oil in a broad skillet over medium heat. Cook eggplant in uncrowded batches for about 3–4 minutes per side, adding a little more oil as needed, until golden and tender but still intact. Transfer to a rack or paper-lined tray. Keep the pan at a steady medium heat so the outside colors before the slices absorb excess oil.

Brown the pork Season the thin pork slices with 10 g salt and 2 g pepper. Add a little oil to the skillet and fry the pork in batches, about 1–2 minutes per side, until browned and cooked through; avoid stacking raw slices. Transfer to a clean plate. Check the thickest slice with a clean instant-read thermometer where practical, and verify the assembled bake reaches at least 70°C in the centre.

Layer and bake Heat the oven to 180°C. Lightly butter a roughly 33 x 23 cm ovenproof dish. Make a base layer of eggplant, add a layer of pork and spoon over some hogao. Repeat, finishing with eggplant. Drizzle with the melted butter and cover evenly with grated cheese. Bake for about 20 minutes, until bubbling and the centre reaches at least 70°C. Rest 5 minutes before serving.