Filipino · Vegetarian
Eggplant Adobo
A Filipino braised eggplant dish featuring tender vegetables cooked with ground pork in a tangy vinegar-based sauce. This comfort food adobo showcases the classic Filipino balance of sour, salty, and savory flavors with silky eggplant texture.
The Method
Instructions
First things first, take about 1 pound of small Japanese or Italian eggplants, which usually means around 3 medium sized ones. Slice each eggplant into quarters lengthwise, so you end up with long strips, then cut these strips crosswise into pieces about 2 inches wide. Pop all these pieces into a medium bowl. Now, add 1 tablespoon of sugar, 1 teaspoon of Diamond Crystal kosher salt (or half a teaspoon if you're using Morton kosher salt), and half a teaspoon of freshly ground black pepper. Give everything a good toss so the eggplant pieces are evenly coated with the sugar, salt, and pepper. This step helps to draw out excess moisture and really enhances flavor, so let the eggplant sit at room temperature for at least 20 minutes, but if you have time, leaving it for up to 2 hours is even better. This patience will make the eggplant wonderfully tender later on.
While the eggplant is resting, go ahead and peel 8 cloves of garlic. Slice them thinly so they will crisp up nicely when fried. Grab a medium Dutch oven or a heavy bottomed pot and add 3 tablespoons of vegetable oil. Drop in half of your sliced garlic and set the pot over medium high heat. Stir the garlic constantly with a wooden spoon to prevent burning, and keep an eye on those slices as they slowly turn a light golden color and become beautifully crisp. This should take about 5 minutes. When they are ready, use a slotted spoon to carefully transfer the garlic chips to a plate lined with paper towels, then sprinkle them lightly with salt. These crispy garlic chips will add a fantastic crunch and flavor kick at the end.
Next, in the same pot with the garlic infused oil still there, add 4 ounces of ground pork. Break it apart with your wooden spoon into small bits so it cooks evenly. Season the pork with a quarter teaspoon of kosher salt (either Diamond Crystal or Morton, depending on what you have). Let the pork cook undisturbed for about 5 minutes, until the bottom is a deep, rich brown. This caramelization adds a wonderful depth to the dish. After it's nicely browned, use your slotted spoon to transfer the pork to a separate plate, leaving all the flavorful fat behind in the pot , we'll use that for the eggplant next.
Now, go back to your eggplant. Place the pieces on a clean kitchen towel and gently blot them to absorb any moisture that the salt has pulled out. This step is super helpful because it stops the eggplant from becoming soggy during cooking and helps it get those lovely browned edges.
Time to cook the eggplant! Working in batches (so you don't overcrowd the pot and steam them instead of frying), add more vegetable oil to the pot if needed. Cook the eggplant pieces in the pork fat and oil mixture over medium high heat, turning them as they brown, which should take about 3 minutes per side. You're aiming for a nice light golden brown color on each piece. Once cooked, transfer the eggplant to the plate with the cooked pork. This layering of flavors is starting to come together beautifully.
With the pot still warm and full of all those delicious browned bits stuck to the bottom, pour in 1 and a half cups of water. Use your wooden spoon to scrape up all those flavorful brown bits , this is where a lot of the magic happens! Then add the remaining sliced garlic from earlier, 3 tablespoons of coconut vinegar or unseasoned rice vinegar, 2 tablespoons of soy sauce, 2 bay leaves, 1 teaspoon of freshly ground black pepper, and the remaining 1 tablespoon of sugar. Give it a stir and bring everything to a gentle simmer.
Once simmering, return the browned ground pork and eggplant to the pot. Reduce the heat to medium low, partially cover the pot with a lid (just enough so steam can escape), and let everything simmer gently for 20 to 25 minutes. You're looking for the eggplant to become tender and silky, and for the sauce to reduce by about half, which will concentrate all those delicious flavors. Give it a taste towards the end and adjust the seasoning as needed , add a pinch more salt, pepper, or even a bit more sugar if you want to balance the tanginess. Trust your taste buds to guide you here.
For the final touch, sprinkle those crisp garlic chips you set aside over the top just before serving. They add such a lovely texture and burst of garlic flavor. Serve your eggplant adobo hot alongside a steaming bowl of fluffy white rice to soak up all that savory, tangy sauce. Enjoy every comforting bite!
While the eggplant is resting, go ahead and peel 8 cloves of garlic. Slice them thinly so they will crisp up nicely when fried. Grab a medium Dutch oven or a heavy bottomed pot and add 3 tablespoons of vegetable oil. Drop in half of your sliced garlic and set the pot over medium high heat. Stir the garlic constantly with a wooden spoon to prevent burning, and keep an eye on those slices as they slowly turn a light golden color and become beautifully crisp. This should take about 5 minutes. When they are ready, use a slotted spoon to carefully transfer the garlic chips to a plate lined with paper towels, then sprinkle them lightly with salt. These crispy garlic chips will add a fantastic crunch and flavor kick at the end.
Next, in the same pot with the garlic infused oil still there, add 4 ounces of ground pork. Break it apart with your wooden spoon into small bits so it cooks evenly. Season the pork with a quarter teaspoon of kosher salt (either Diamond Crystal or Morton, depending on what you have). Let the pork cook undisturbed for about 5 minutes, until the bottom is a deep, rich brown. This caramelization adds a wonderful depth to the dish. After it's nicely browned, use your slotted spoon to transfer the pork to a separate plate, leaving all the flavorful fat behind in the pot , we'll use that for the eggplant next.
Now, go back to your eggplant. Place the pieces on a clean kitchen towel and gently blot them to absorb any moisture that the salt has pulled out. This step is super helpful because it stops the eggplant from becoming soggy during cooking and helps it get those lovely browned edges.
Time to cook the eggplant! Working in batches (so you don't overcrowd the pot and steam them instead of frying), add more vegetable oil to the pot if needed. Cook the eggplant pieces in the pork fat and oil mixture over medium high heat, turning them as they brown, which should take about 3 minutes per side. You're aiming for a nice light golden brown color on each piece. Once cooked, transfer the eggplant to the plate with the cooked pork. This layering of flavors is starting to come together beautifully.
With the pot still warm and full of all those delicious browned bits stuck to the bottom, pour in 1 and a half cups of water. Use your wooden spoon to scrape up all those flavorful brown bits , this is where a lot of the magic happens! Then add the remaining sliced garlic from earlier, 3 tablespoons of coconut vinegar or unseasoned rice vinegar, 2 tablespoons of soy sauce, 2 bay leaves, 1 teaspoon of freshly ground black pepper, and the remaining 1 tablespoon of sugar. Give it a stir and bring everything to a gentle simmer.
Once simmering, return the browned ground pork and eggplant to the pot. Reduce the heat to medium low, partially cover the pot with a lid (just enough so steam can escape), and let everything simmer gently for 20 to 25 minutes. You're looking for the eggplant to become tender and silky, and for the sauce to reduce by about half, which will concentrate all those delicious flavors. Give it a taste towards the end and adjust the seasoning as needed , add a pinch more salt, pepper, or even a bit more sugar if you want to balance the tanginess. Trust your taste buds to guide you here.
For the final touch, sprinkle those crisp garlic chips you set aside over the top just before serving. They add such a lovely texture and burst of garlic flavor. Serve your eggplant adobo hot alongside a steaming bowl of fluffy white rice to soak up all that savory, tangy sauce. Enjoy every comforting bite!
Pairs Well With
