Step 1 of 7
Eggplant Adobo
Toss the eggplant pieces with 1 tbsp of the sugar, the salt, and ½ tsp of the black pepper in a bowl. Leave to sit at room temperature for at least 20 minutes and up to 2 hours.
Step 2
Add the vegetable oil and half the garlic to a medium Dutch oven or heavy pot. Cook over medium-high heat, stirring constantly, until the garlic is light golden and crisp, about 5 minutes. Remove with a slotted spoon, season lightly with salt, and set aside.
Step 3
Add the ground pork to the same pot and break into small pieces. Season with a pinch of salt and cook undisturbed until deeply browned on the bottom, about 5 minutes. Transfer to a plate, leaving the fat in the pot.
Step 4
Pat the eggplant dry with a kitchen towel. Working in batches, cook the eggplant in the same pot, adding more oil if needed, until lightly browned, about 3 minutes per side. Transfer to the plate with the pork.
Step 5
Pour 1½ cups of water into the pot and scrape up any browned bits from the bottom. Add the remaining garlic, rice vinegar, soy sauce, bay leaves, the remaining 1 tsp black pepper, and the remaining 1 tbsp sugar. Bring to a simmer.
Step 6
Return the pork and eggplant to the pot. Reduce heat to medium-low, partially cover, and simmer until the eggplant is tender and silky and the sauce has reduced by half, 20–25 minutes. Taste and adjust seasoning.
Step 7
Top with the crispy garlic chips and serve with cooked white rice.
