Eggplant Adobo

Steps

1. 1

   Slice the eggplant into quarters lengthwise, then cut crosswise into 2-inch pieces. Place in a bowl, add sugar, salt, and pepper, and toss to coat. Let sit at room temperature for 20 minutes (up to 2 hours).

2. 2

   Peel and thinly slice the garlic. Add half of the garlic and all of the oil to a heavy pot. Cook over medium-high heat, stirring, until light golden and crisp, about 5 minutes. Remove garlic chips with a slotted spoon and season lightly with salt.

3. 3

   Add the ground pork to the same pot and break into pieces. Season with 0.25 teaspoon additional salt. Cook until deeply browned underneath, about 5 minutes. Transfer to a plate, leaving fat in the pot.

4. 4

   Blot the eggplant to remove moisture.

5. 5

   In batches, cook the eggplant in the same pot until lightly browned, about 3 minutes per side. Transfer to the plate with the pork.

6. 6

   Add 1 1/2 cups water to the pot and deglaze, scraping browned bits. Add the remaining garlic, rice vinegar, soy sauce, bay leaves, pepper, and sugar. Bring to a simmer, then return the pork and eggplant to the pot. Simmer, partially covered, until the eggplant is tender and the sauce is reduced by half, about 20–25 minutes. Adjust salt and pepper as needed.

7. 7

   Top with garlic chips and serve with cooked white rice.