Adobong talong with giniling is eggplant cooked with ground pork in a simple adobo sauce.
The eggplant gets soft and soaks up the sauce, while the pork makes it more filling.
It's easy to put together and good with rice when you want something easy but delicious.
If you want a simpler version without meat, try my adobong talong.
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Ingredients You'll Need
Notes and Substitutions
- Eggplant: Japanese or Chinese eggplant works best since they're more tender and have thinner skin. Globe eggplant can also be used, but it may be slightly more bitter.
- Ground pork (giniling): You can also use ground beef, chicken, or turkey.
- Soy sauce: Start with less and adjust to taste. Some brands can make adobo too salty.
- Vinegar: White vinegar or cane vinegar both work. Add more or less depending on how tangy you like it.
How to Make Adobong Talong with Giniling (Step-by-Step)
Step 1: Prepare the eggplant
Cut 1 pound of eggplant lengthwise into long pieces.
Step 2: Sear the eggplant
Heat a thin layer of oil in a pan over medium-high heat.
Add the eggplant in a single layer and sear until lightly browned on both sides. Transfer and set aside.
Step 3: Brown the ground pork
In the same pan, add a little more oil if needed.
Add ½ pound ground pork and cook until browned. Break it up as it cooks and let it get slightly crispy.
Step 4: Sauté the aromatics
Add:
- 6 garlic cloves (minced)
- 1 small onion (finely chopped)
- ¼ teaspoon peppercorns (cracked or whole)
Cook until softened and fragrant.
Step 5: Build the sauce
Pour in:
- ¼ cup soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- ½ cup water
Let it simmer for a minute. Taste and adjust if needed.
Step 6: Thicken the sauce (optional)
In a small bowl, mix 1 teaspoon cornstarch with 2 teaspoons water to make a slurry.
Pour it into the pan and stir until the sauce thickens.
Step 7: Add the eggplant back
Return the eggplant to the pan and gently mix.
Cook for a few minutes, until the eggplant is soft and has absorbed the sauce.
Step 8: Serve
Serve with rice and enjoy your adobong talong with giniling.
Cooking Tips
- Don't overcrowd the pan when searing the eggplant. Cook in batches so they brown instead of steam.
- Cook the eggplant over medium-high heat. This way it browns quickly and doesn't absorb too much oil.
- Let the pork brown well. This adds more flavor.
- Use soy sauce to taste. Adjust since some brands are saltier.
How to Store and Reheat
- To store: Let it cool, then keep in an airtight container in the fridge for up to 3 days.
- To reheat: Warm in a pan over low heat or in the microwave. Add a small amount of water if needed.
- To freeze (optional): Freeze for up to 1 month. Thaw in the fridge overnight before reheating. The eggplant will be softer after thawing.
Recipe FAQs
Some soy sauce brands are saltier than others. Start with less, then adjust to taste.
Eggplant cooks quickly and softens as it absorbs the sauce. Try not to overcook it, especially after adding it back to the pan.
Cook it over medium-high heat and don't overcrowd the pan. Searing it quickly helps prevent it from soaking up too much oil.
More Eggplant Recipes to Try
- Tortang talong: Grilled eggplant dipped in egg and pan-fried.
- Ensaladang talong: Grilled eggplant tossed in a simple vinegar dressing.
- Pinakbet: Mixed vegetables including eggplant cooked with bagoong.
- Ginisang talong: Eggplant sautéed with garlic, onions, and tomatoes.
- Inihaw na talong: Charred eggplant served with bagoong or a dipping sauce.
- Eggplant stir-fry: Stir-fried eggplant with garlic and soy sauce.
Other Adobo Recipes You May Like
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📖 Recipe
Adobong Talong with Giniling (Eggplant with Ground Pork)
Equipment
- Large pan or skillet
Ingredients
- 1 pound eggplant (cut lengthwise into long pieces)
- 8 ounces ground pork
- 6 cloves garlic minced
- 1 small onion finely chopped
- ¼ teaspoon cracked or whole peppercorns
- ¼ cup soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- ½ cup water
- Neutral oil for searing and sautéing
Optional
- 1 teaspoon cornstarch with 2 teaspoons water for thickening
- Scallions for garnish
Instructions
- Cut the eggplant lengthwise into long pieces.
- Heat a thin layer of oil over medium-high heat.Sear the eggplant in a single layer until lightly browned on both sides.Work in batches if needed. Remove and set aside.
- In the same pan, add a little oil if needed. Add the ground pork and cook until browned, breaking it up as it cooks.
- Add the garlic, onion, and peppercorns. Cook until softened and fragrant.
- Pour in the soy sauce, vinegar, sugar, water, and black pepper.Let it simmer for a minute. Taste and adjust if needed.
- If you want a thicker sauce, mix cornstarch with water, then pour it into the pan. Stir until it thickens.
- Return the eggplant to the pan and gently mix.Cover and cook for a few minutes, until the eggplant is soft and has absorbed the sauce. Turn off the heat.
Notes
- Eggplant: Japanese or Chinese eggplant works best. Globe eggplant can be used but may be slightly more bitter.
- Ground pork: You can also use ground chicken or turkey.
- Soy sauce: Start with less and adjust - some brands are saltier.
- Vinegar: Use white or cane vinegar. Adjust to taste.
- Don't overcrowd the pan when searing the eggplant.
- Use soy sauce to taste - some brands are saltier than others.
- Cook eggplant over medium-high heat so it browns and doesn't absorb too much oil.
- Let the pork brown well for better flavor.
- Refrigerate in an airtight container for up to 3 days.
- Reheat in a pan or microwave. Add a small amount of water if needed.
- Freeze up to 1 month (eggplant will be softer after thawing).
Matk says
My favorite!
Nora Reyes says
Yaaay!