Eggplant Adobo

1. Slice the eggplant into quarters lengthwise, then cut crosswise into 2-inch pieces. Place in a bowl, add 1 tbsp sugar, 1 tsp salt and half a tsp black pepper, toss to coat and leave at room temperature for at least 20 minutes (up to 2 hours).
2. Peel and thinly slice the garlic. Add 3 tbsp vegetable oil and half the garlic to a medium Dutch oven and cook over medium-high heat, stirring constantly, until light golden and crisp, about 5 minutes. Lift the garlic chips out with a slotted spoon onto a plate and season lightly with salt.
3. Put the ground pork in the same pot, break it up, season with a quarter tsp salt and cook undisturbed until deeply browned underneath, about 5 minutes, then move to a plate, leaving the fat behind.
4. Blot any moisture from the eggplant with a kitchen towel.
5. Working in batches and adding more oil if needed, cook the eggplant until lightly browned, about 3 minutes per side, then transfer to the plate with the pork.
6. Pour 1 and a half cups water into the pot and scrape up the browned bits. Add the remaining garlic, 3 tbsp vinegar, 2 tbsp soy sauce, the bay leaves, 1 tsp black pepper and the last 1 tbsp sugar. Bring to a simmer, return the pork and eggplant, drop to medium-low, partially cover and simmer until the eggplant is tender and silky and the sauce has reduced by half, 20 to 25 minutes. Taste and adjust the seasoning.
7. Top with the garlic chips and serve with white rice.

Tips from the ZestyPlate Kitchen

• Salt the aubergine first and let it stand. It firms up the flesh so it browns rather than collapsing into mush.
• Watch the garlic chips closely and lift them out at light gold, since they carry on cooking off the heat and burn fast.
• Leave the pork undisturbed to build a real crust. That browned residue is the backbone of the sauce.
• Simmer until the sauce has reduced by half and clings to everything. That is when the flavour really concentrates.