Adobong Talong with Giniling (Eggplant with Ground Pork)

Eggplant and ground pork cooked in a simple adobo sauce.

Course Main Course

Cuisine Filipino

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 343kcal

Cost $8-$12

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.

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.

Tips

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.

Storage