Eggplant Adobo

Trancher 1 lb. small Japanese or Italian Aubergine (about 3) into quarters lengthwise, then Couper crosswise into 2"-wide pieces

Place in a medium bowl

Ajouter 1 Tbsp. Sucre, 1 tsp

Diamond Crystal or ½ tsp

Morton kosher Sel, and ½ tsp. freshly ground black Poivre

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

Éplucher and thinly Trancher 8 Ail cloves

Ajouter 3 Tbsp. Huile végétale and half of Ail to a medium Dutch oven or other heavy pot

Cuire over medium-high Chauffer, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes

Using a slotted spoon, transfer Ail chips to a plate; Assaisonner lightly with Sel.

Place 4 oz. ground Porc in same pot and break up into small pieces with wooden spoon

Assaisonner with ¼ tsp

Diamond Crystal or Morton kosher Sel and Cuire, undisturbed, until deeply browned underneath, about 5 minutes

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

Place Aubergine on a clean kitchen towel and blot away any moisture the Sel has drawn out.

Working in batches and adding more oil if needed, Cuire Aubergine in the same pot until lightly browned, about 3 minutes per side

Transfer to a plate with Porc.

Verser 1½ Tasses of water into the pot and scrape up browned bits from the bottom with a wooden spoon

Ajouter remaining Ail, 3 Tbsp. coconut Vinaigre or unseasoned Riz Vinaigre, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black Poivre, and remaining 1 Tbsp. Sucre

Bring to a Mijoter, then return Porc and Aubergine to pot

Reduce Chauffer to medium-low, partially Couvrir, and Mijoter until Aubergine is tender and silky and sauce is reduced by half, 20–25 minutes

Taste and Assaisonner with more Sel and Poivre and Ajouter a little more Sucre if needed.

Top with Ail chips and Servir with cooked white Riz.