Eggplant Adobo

Instructions

1- 1.

2- Slice 1 lb.

3- small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces.

4- Place in a medium bowl.

5- Add 1 Tbsp.

6- sugar, 1 tsp.

7- Diamond Crystal or ½ tsp.

8- Morton kosher salt, and ½ tsp.

9- freshly ground black pepper.

10- Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.

11- 2.

12- Peel and thinly slice 8 garlic cloves.

13- Add 3 Tbsp.

14- vegetable oil and half of garlic to a medium Dutch oven or other heavy pot.

15- Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes.

16- Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.

17- 3.

18- Place 4 oz.

19- ground pork in same pot and break up into small pieces with wooden spoon.

20- Season with ¼ tsp.

21- Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes.

22- Using a slotted spoon, transfer to another plate, leaving fat behind in the pot.

23- 4.

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

25- 5.

26- Working in batches and adding more oil if needed, cook eggplant in the same pot until lightly browned, about 3 minutes per side.

27- Transfer to a plate with pork.

28- 6.

29- Pour 1½ cups of water into the pot and scrape up browned bits from the bottom with a wooden spoon.

30- Add remaining garlic, 3 Tbsp.

31- coconut vinegar or unseasoned rice vinegar, 2 Tbsp.

32- soy sauce, 2 bay leaves, 1 tsp.

33- freshly ground black pepper, and remaining 1 Tbsp.

34- sugar.

35- Bring to a simmer, then return pork and eggplant to pot.

36- Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes.

37- Taste and season with more salt and pepper and add a little more sugar if needed.

38- 7.

39- Top with garlic chips and serve with cooked white rice.