Eggplant Adobo

Method17 steps

1. 1

   Step 1: Wash the small eggplants, quarter them lengthways and cut crosswise into pieces about two inches wide.

   Uses 1 lb small Japanese or Italian eggplants, cut in step 1

2. 2

   Step 2: Put all the actual cut eggplant in a medium bowl and sprinkle with the first tablespoon of the measured sugar.

   Uses All actual cut eggplant · First 1 tbsp of the 2 tbsp sugar

3. 3

   Step 3: Add the one teaspoon Diamond Crystal kosher salt and separate half teaspoon resting black pepper to the actual eggplant. If using Morton kosher salt in place of Diamond Crystal, use only half a teaspoon for this stage.

   Uses All actual eggplant pieces · 1 tsp Diamond Crystal kosher salt for eggplant rest; if using Morton instead, use only ½ tsp · ½ tsp separate freshly ground black pepper for eggplant rest

4. 4

   Step 4: Toss the actual seasoned eggplant evenly and rest it at room temperature for at least twenty minutes and up to two hours, preparing the other components meanwhile.

   Seasoned eggplant rest: 20 min minimum, up to 2 hr · 20 minUses All actual seasoned eggplant

5. 5

   Step 5: Peel and thinly slice all eight garlic cloves. Divide the actual sliced garlic into two equal portions, keeping four cloves’ worth for chips and four cloves’ worth for the sauce.

   Uses 8 garlic cloves, sliced in step 5 and divided equally between chips and sauce

6. 6

   Step 6: Put all three tablespoons initial vegetable oil and only the first half of the actual sliced garlic in a heavy pot. Cook over medium-high heat for about five minutes, stirring constantly, until this garlic is light golden and crisp.

   Fry first half of sliced garlic until crisp · 5 minUses First four-clove portion for garlic chips · 3 tbsp vegetable oil for initial garlic fry

7. 7

   Step 7: Lift the actual crisp garlic chips onto a plate with a slotted spoon, season them lightly with their separate chip salt and hold them for topping. Leave the actual garlic-flavoured oil in the pot.

   Uses All actual garlic chips lifted out; keep actual oil in pot · Salt to lightly season garlic chips

8. 8

   Step 8: Add all four ounces raw ground pork to the actual retained garlic-flavoured oil and break it into small pieces with a wooden spoon.

   Uses The actual used garlic oil left in the pot · 4 oz Ground Pork

9. 9

   Step 9: Season the actual pork with its separate quarter teaspoon kosher salt and cook undisturbed for about five minutes until deeply browned underneath. The pork will finish cooking in the later simmer.

   Brown ground pork in retained oil · 5 minUses All actual pork in the pot · ¼ tsp kosher salt for pork browning

10. 10

    Step 10: Lift the actual browned pork onto a separate plate with a slotted spoon, leaving the actual cooking fat in the pot.

    Uses All actual browned pork lifted out, with fat retained in pot

11. 11

    Step 11: After the eggplant has rested at least twenty minutes, put the actual pieces on a clean kitchen towel and blot away the moisture drawn out during the rest.

    Uses All actual rested eggplant

12. 12

    Step 12: Fry all the actual blotted eggplant in uncrowded batches in the same retained pot fat, about three minutes per side until lightly browned. Add the separate extra vegetable oil only if a batch needs it.

    Brown both sides of each eggplant batch · 6 minUses All actual prepared eggplant · The actual used cooking fat remaining in the same pot · Extra vegetable oil for eggplant batches, only if needed

13. 13

    Step 13: Lift all the actual browned eggplant onto the plate with the actual held browned pork. Keep the used pot ready for deglazing.

    Uses All actual browned eggplant · All held actual browned pork, separate from its retained pot fat

14. 14

    Step 14: Pour the measured one-and-a-half cups water (1½ cups) into the actual used pot and scrape its browned deposits into the liquid with a wooden spoon.

    Uses The actual browned pot deposits and retained fat only · 1½ cups water for deglazing and sauce

15. 15

    Step 15: Add the held second half sliced garlic, all the unseasoned rice vinegar (3 tbs), soy sauce (2 tbs), both bay leaves (2), the sauce teaspoon black pepper (1 tsp) and remaining tablespoon measured sugar to the actual deglazed liquid. Bring to a simmer, then return all the actual held browned pork and eggplant to this sauce.

    Uses All actual deglazing liquid · Remaining four-clove portion · 3 tbs Rice Vinegar · 2 tbs Soy Sauce · 2 Bay Leaf · 1 tsp freshly ground black pepper for sauce · Remaining 1 tbsp measured sugar · All actual held pork and eggplant

16. 16

    Step 16: Reduce to medium-low, partially cover and simmer for twenty to twenty-five minutes until the eggplant is tender and silky, the sauce has reduced by about half and the pork is fully cooked, at least 71°C / 160°F. Remove both bay leaves. Taste and add only the separate finishing salt, pepper or extra sugar if needed.

    Simmer adobo until eggplant silky and pork cooked · 25 minUses The complete actual adobo pot · Additional salt for final tasting, only as needed · Additional black pepper for final tasting, only as needed · A little additional sugar for final tasting, only if needed

17. 17

    Step 17: Warm the ready-cooked white rice thoroughly for serving; if reheating chilled rice, heat it to at least 74°C / 165°F. Top the finished adobo with all the reserved crisp garlic chips and serve with this hot cooked rice.

    Uses All actual finished adobo · All actual reserved garlic chips · Cooked white rice for serving, as desired