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Best Eggplant Adobo in Chicago

Eggplant Adobo

What the real thing tastes like

Real ingredients (via TheMealDB): 1 lb Egg Plants, 2 tbs Sugar, 1 tsp Salt, 1 tsp Pepper, 1 whole Garlic, 3 tbs Olive Oil, 4 oz Ground Pork, 3 tbs Rice Vinegar, 2 tbs Soy Sauce, 2 Bay Leaf

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1. Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours. 2. Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt. 3. Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using a slotted spoon, transfer to another plate, leaving fat behind in the pot. 4. Pla

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