Pork roast with ratatouille | Jacques Pépin Cooking At Home | KQED
by KQED
Jacques Pépin's pork roast with ratatouille is a wonderfully simple yet elegant dish that combines a tender pork shoulder with chunky roasted vegetables. Fresh garlic wedges are pushed into the meat before cooking to infuse flavour throughout. Big pieces of onion, eggplant, courgette, and tomato cook alongside the pork, releasing their natural moisture to create a rich, savoury sauce. This slow cooker adaptation retains the essence of the original recipe whilst making it even more convenient for busy weeknights. It's the perfect choice for those seeking comfort food with a touch of French sophistication
Watch: Pork roast with ratatouille | Jacques Pépin Cooking At Home | KQED
Original recipe video — click to play
Original method: 45 minutes at 200°C (or as specified for roasting)
Ingredients
Main
- 900 g pork shoulder, skin scored, left whole
A smaller joint works better in a slow cooker; cut in half if necessary to fit comfortably
- 3 garlic cloves, peeled and split into wedges
Make small incisions in the pork and insert garlic wedges deeply
Vegetables
- 200 g onion, cut into large chunks
About 1 medium onion, peeled and quartered
- 200 g eggplant, cut into large chunks
Roughly 1 medium aubergine, cut into 4 cm chunks
- 200 g courgette, cut into large chunks
Roughly 1 medium courgette, cut into 4 cm chunks
- 200 g tomato, cut into large chunks
Roughly 1 large tomato or 2 medium, quartered
Seasoning
- 3 ml Herbes de Provence (or Italian seasoning), dried
- to taste salt
- to taste black pepper, freshly ground
Garnish
- 15 g fresh chives or parsley, finely chopped(optional)
Add in the final 5 minutes of cooking or just before serving
For fresh flavour and colour
Method
- 1
Prepare the pork: Pat the pork shoulder dry with kitchen paper. Make small, deep incisions across the meat and insert the garlic wedges firmly into each cut. Season generously all over with salt, pepper, and Herbes de Provence.
~10 mins - 2
Brown the pork: Heat a large frying pan over medium-high heat with a little oil. Brown the pork shoulder on all sides until golden (about 8–10 minutes total). This develops flavour and colour. Transfer to your slow cooker.
~10 minsTip: Browning is recommended but optional if short on time
- 3
Prepare the vegetables: Cut the onion, eggplant, courgette, and tomato into large chunks (approximately 4 cm pieces). Arrange them around and over the pork in the slow cooker.
~5 minsTip: Large chunks prevent the vegetables from becoming mushy and make the dish more visually appealing
- 4
Cook on Low: Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours, until the pork is very tender and easily shreds with a fork.
~8 hrsTip: No additional liquid is needed; the vegetables and pork release sufficient moisture during cooking
- 5
Finish: In the final 5 minutes of cooking, stir through the fresh chives or parsley. Taste and adjust seasoning with salt and pepper as needed. Serve the pork and ratatouille hot, with the cooking juices spooned over.
~5 minsTip: Fresh herbs preserve their bright colour and fresh flavour when added at the very end
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Pork shoulder is ideal because it becomes wonderfully tender during long, slow cooking. Leaner cuts like pork loin can dry out. If you must use loin, reduce the cooking time to 4 hours on Low or 2–3 hours on High, and watch carefully to prevent overcooking
Comments
No comments yet — be the first to share your experience!