Filipino eggplant adobo — silky braised eggplant and ground pork in a tangy soy and vinegar sauce, topped with crispy garlic chips. Savoury, glossy and great with rice.
- 1 lb Egg Plants
- 2 tbs Sugar
- 1 tsp Salt
- 1 tsp Pepper
- 1 whole Garlic
- 3 tbs Olive Oil
- 4 oz Ground Pork
- 3 tbs Rice Vinegar
- 2 tbs Soy Sauce
- 2 Bay Leaf
Video
Preparation
- Slice the eggplant into quarters lengthwise, then cut crosswise into 2-inch pieces. Place in a bowl, add 1 tbsp sugar, 1 tsp salt and ½ tsp black pepper, toss to coat, and let sit at room temperature for at least 20 minutes (up to 2 hours).
- Peel and thinly slice the garlic. Add 3 tbsp vegetable oil and half the garlic to a medium Dutch oven and cook over medium-high heat, stirring constantly, until light golden and crisp, about 5 minutes. Transfer the garlic chips to a plate with a slotted spoon and season lightly with salt.
- Place the ground pork in the same pot, break it up, season with ¼ tsp salt, and cook undisturbed until deeply browned underneath, about 5 minutes, then transfer to a plate, leaving the fat behind.
- Blot any moisture from the eggplant with a kitchen towel.
- Working in batches and adding more oil if needed, cook the eggplant until lightly browned, about 3 minutes per side, then transfer to the plate with the pork.
- Pour 1½ cups water into the pot and scrape up the browned bits. Add the remaining garlic, 3 tbsp vinegar, 2 tbsp soy sauce, the bay leaves, 1 tsp black pepper and the remaining 1 tbsp sugar. Bring to a simmer, return the pork and eggplant, reduce to medium-low, partially cover, and simmer until the eggplant is tender and silky and the sauce reduced by half, 20–25 minutes. Taste and adjust the seasoning.
- Top with the garlic chips and serve with white rice.
