Eggplant Adobo

1. 1

   Step 1

   Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.

   5 minutes

   Keep your fingers curled under (claw grip) for safety when cutting.
2. 2

   Step 2

   Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.

   25 minutes

   Keep your fingers curled under (claw grip) for safety when cutting.
3. 3

   Step 3

   Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using a slotted spoon, transfer to another plate, leaving fat behind in the pot.

   5 minutes

   Taste as you go and adjust seasoning gradually — you can always add more but can't take it away.
4. 4

   Step 4

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

   3 minutes

   Taste as you go and adjust seasoning gradually — you can always add more but can't take it away.
5. 5

   Step 5

   Working in batches and adding more oil if needed, cook eggplant in the same pot until lightly browned, about 3 minutes per side. Transfer to a plate with pork.

   5 minutes

   Don't overcrowd the pan — cook in batches for a better sear.
6. 6

   Step 6

   Pour 1½ cups of water into the pot and scrape up browned bits from the bottom with a wooden spoon. Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes. Taste and season with more salt and pepper and add a little more sugar if needed.

   15 minutes

   Keep the heat low — gentle bubbles, not a rolling boil.
7. 7

   Step 7

   Top with garlic chips and serve with cooked white rice.

   2 minutes

   Be careful not to burn garlic — it turns bitter quickly. Add it after other aromatics.

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