Eggplant Adobo

Directions

• Slice eggplants into quarters lengthwise then cut crosswise into 2-inch pieces and place in a bowl
• Add 1 tbsp sugar 1 tsp salt and 0.5 tsp black pepper to eggplant toss and let sit 20 minutes to 2 hours
• Peel and thinly slice garlic cloves
• Heat 3 tbsp oil in a heavy pot add half the garlic and cook stirring until light golden and crisp about 5 minutes then remove garlic chips and season lightly with salt
• Add ground pork to the same pot season with 0.25 tsp salt and cook undisturbed until browned about 5 minutes then remove pork leaving fat
• Blot eggplant dry on a clean towel
• Working in batches add more oil if needed and cook eggplant in the pot until lightly browned about 3 minutes per side then transfer to plate with pork
• Pour 1.5 cups water into the pot scrape up browned bits then add remaining garlic 3 tbsp rice vinegar 2 tbsp soy sauce 2 bay leaves 1 tsp black pepper and remaining 1 tbsp sugar bring to a simmer
• Return pork and eggplant to the pot reduce heat to medium-low partially cover and simmer until eggplant is tender and sauce is reduced by half about 20 to 25 minutes
• Taste and adjust salt pepper or sugar as needed
• Top with garlic chips and serve with cooked white rice