Adobong Talong with Pork (Eggplant Adobo with Pork)
I love cooking eggplants this way, sautéing them until soft and then simmering them in a tangy soy‑vinegar sauce with garlic and onions. The sauce sticks to every piece, giving each bite that classic adobo flavor with a veggie twist. It’s quick to make and always goes perfectly with rice or grilled meat.
Ingredients
- 500 grams talong eggplant, sliced into thick strips or rounds
- 300 grams pork belly or pork shoulder cut into small cubes
- 6 cloves garlic minced
- 1 medium onion sliced
- ½ cup soy sauce
- ¼ cup vinegar
- ½ cup water
- 1 tablespoon brown sugar optional
- 1 teaspoon black pepper
- 2 tablespoons cooking oil
- Siling labuyo or chili flakes optional for spice
Instructions
- In a wide pan, heat 1 tablespoon of oil. Sauté the eggplant slices until lightly browned and softened (about 3–5 minutes per side). Set aside.
- In the same pan, add another tablespoon of oil. Sauté the pork until browned and starting to render fat (6–8 minutes).
- Add garlic and onion, sauté until fragrant.
- Pour in the soy sauce, vinegar, and water. Do not stir. Let it boil uncovered for 2–3 minutes to cook off the vinegar.
- Stir everything, then cover and simmer for 10–12 minutes or until pork is tender.
- Add the eggplant back into the pan. Stir gently so the pieces stay intact.
- Sprinkle brown sugar and black pepper (add chili if using). Simmer uncovered for another 5–7 minutes, or until the sauce thickens slightly and the eggplant absorbs the flavors.
- Taste and adjust seasoning. Serve hot with rice.
Notes
Tips:
- Frying the eggplant first helps it hold its shape and gives it a better texture.
- For extra flavor, you can use native vinegar or add a bay leaf.
- If the sauce reduces too fast, add a splash of water.