Eggplant Adobo

Steps

1. Begin by slicing 1 lb of small Japanese or Italian eggplant into quarters lengthwise, then cut crosswise into pieces about 2 inches wide. Place the eggplant in a medium bowl, sprinkle with 1 Tbsp of sugar, 1 tsp of salt, and ½ tsp of freshly ground black pepper. Toss to coat evenly and let it sit at room temperature for at least 20 minutes, or up to 2 hours.
2. Peel and thinly slice 8 cloves of garlic. In a medium Dutch oven or heavy pot, heat 3 Tbsp of vegetable oil over medium-high heat. Add half of the sliced garlic and cook, stirring constantly, until it turns light golden and crispy, about 5 minutes. Use a slotted spoon to transfer the garlic chips to a plate and season lightly with salt.
3. In the same pot, add 4 oz of ground pork, breaking it into small pieces with a wooden spoon. Season with ¼ tsp of salt and cook undisturbed until it becomes deeply browned, approximately 5 minutes. Transfer the pork to another plate, leaving the fat in the pot.
4. Blot the eggplant with a clean kitchen towel to remove moisture drawn out by the salt.
5. In batches, add the eggplant to the pot and cook until lightly browned, about 3 minutes on each side. Transfer the browned eggplant to the plate with the pork.
6. Pour 1½ cups of water into the pot, scraping up any browned bits from the bottom. Add the remaining sliced garlic, 3 Tbsp of coconut vinegar (or unseasoned rice vinegar), 2 Tbsp of soy sauce, 2 bay leaves, 1 tsp of black pepper, and the remaining 1 Tbsp of sugar. Bring to a simmer, then return the pork and eggplant to the pot. Reduce the heat to medium-low, partially cover, and let it simmer for about 20-25 minutes until the eggplant is tender and the sauce has reduced by half. Taste and adjust seasoning with more salt, pepper, or sugar if necessary.
7. Serve topped with garlic chips alongside cooked white rice.