Eggplant Adobo Recipe

Slice 1 lb of eggplant into quarters lengthwise, then cut crosswise into 2-inch pieces. Put them in a medium bowl. Add 1 tablespoon sugar, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Toss to coat the eggplant evenly, then let it sit at room temperature for at least 20 minutes and up to 2 hours.

Peel and thinly slice the garlic. Heat 3 tablespoons olive oil in a medium Dutch oven or heavy pot over medium-high heat. Add half of the sliced garlic and cook, stirring constantly, until it turns a light golden color and becomes crisp, about 5 minutes. Use a slotted spoon to transfer the garlic chips to a plate and season them lightly with salt.

Add 4 oz ground pork to the same pot, breaking it up into small pieces with a wooden spoon. Season with ¼ teaspoon salt. Cook, undisturbed, until the pork is deeply browned underneath, about 5 minutes. Using a slotted spoon, transfer the browned pork to another plate, leaving any rendered fat in the pot.

Lay the salted eggplant on a clean kitchen towel and blot away any moisture that the salt has drawn out.

Working in batches, cook the eggplant in the same pot (add more oil if needed) until it's lightly browned, about 3 minutes per side. Transfer the browned eggplant to the plate with the pork.

Pour 1½ cups water into the pot and scrape up any browned bits from the bottom with a wooden spoon. Add the remaining garlic, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 bay leaves, 1 teaspoon freshly ground black pepper, and the remaining 1 tablespoon sugar. Bring the mixture to a simmer, then return the pork and eggplant to the pot. Reduce the heat to medium-low, partially cover, and simmer until the eggplant is tender and silky and the sauce has reduced by half, which should take 20–25 minutes. Taste and adjust seasoning with more salt, pepper, or a little sugar if needed.

Top the adobo with the crisp garlic chips and serve it with cooked white rice.