A quick adobo fix perfect for a week-night ulam over a steaming bowl of white rice, with the eggplant soaking up the soy-forward and flavorful adobo sauce.
This dish takes a classic adobo profile and stretches it just enough to make room for vegetables. Inspired by Chinese-style eggplant with minced pork, it uses a Filipino adobo sauce—soy sauce, vinegar, and a touch of sugar—for something familiar but played around a little differently. The eggplant soaks up the sauce, turning soft and silky while still holding its shape. Ground pork keeps the dish rich and hearty, but cooks quickly, making this a perfect weeknight meal.
It tastes great the first night, but it’s even better the next day, once the eggplant has fully absorbed every bit of flavor. Serve with hot rice, a fried egg, or straight from the pan. The mix of savory, tangy, and slightly sweet makes every bite satisfying.
Sauté aromatics: Heat a pan over medium heat. Sauté the onion and garlic until softened and fragrant.
Brown pork: Add the ground pork and break it up once it starts to change color. Cook until browned.
Cook eggplant: Add the eggplant chunks and sauté until lightly browned and beginning to soften.
Add the sauce: Pour in the soy sauce, vinegar, brown sugar, and water. Stir to combine.
Simmer: Bring to a simmer and cook until the liquid reduces by about half and the eggplant is fully tender.
Season and serve: Season with pepper to taste. Serve warm.
