Adobo is one of my most beloved Filipino dishes and I crave it always. And, I am sharing with you this easy version of mine. This pork belly eggplant adobo adds a delicious twist by combining crispy pork belly with tender eggplant, creating a bold and harmonious taste.
Ingredients You’ll Need for Pork Belly Eggplant Adobo
- 1 lb. pork belly, chopped or sliced
- 2 pcs. eggplant, sliced
- 1 small onion, sliced
- 1 tsp. garlic, minced
- 2-3 pcs bay leaves
- 3 tbsp unsalted butter
- ginger powder, to taste
- salt, to taste
- ground black pepper, to taste
- ginger powder, to taste
- soy sauce, to taste
- white vinegar, to taste
- warm water, as needed
Instructions:
- In a mixing bowl, combine the pork belly, onion, garlic, salt, ground black pepper, ginger powder, soy sauce, vinegar, and bay leaves. Mix well and marinate in the refrigerator overnight for maximum flavor. If you’re short on time, marinate for at least 1-2 hours.
- Heat a non-stick pan over medium-high heat and melt the butter
- Remove the pork from the marinade (but don’t discard the marinade) and pan-fry until golden brown.
- Cover the pan while frying to speed up the cooking process and ensure juicy meat. Flip occasionally. Once done, set the pork aside.
- Using the same pan, pour in the reserved marinade and add warm water, estimating the amount based on your preferred sauce consistency.
- Cover and boil for 5 minutes, then strain and save the sauce.
- Return the sauce and pork to the pan, cover, and bring to a boil.
- Add the sliced eggplant and cook for about 10 minutes or until tender.
- Taste the dish and adjust seasonings if needed.
- Serve hot with a bowl of steamed white rice for the perfect meal.
How to Store Leftovers
If you have leftovers of the pork belly eggplant adobo, store them in an airtight container and refrigerate for up to four days. Adobo actually tastes even better the next day as the flavors continue to develop! When ready to eat, reheat it in a pan over low heat, or you can microwave it if you want. But avoid microwaving for too long because it will make the pork chewy. Add a little bit of water if needed to loosen the sauce.
A must-try adobo made with pork belly and eggplant.
- 1 lb pork belly, chopped or sliced
- 2 pcs eggplant, sliced
- 1 small onion, sliced
- 1 tsp garlic, minced
- 2-3 pcs bay leaves
- 3 tbsp unsalted butter
- ginger powder, to taste
- salt, to taste
- ground black pepper, to taste
- ginger powder, to taste
- soy sauce, to taste
- white vinegar, to taste
- warm water, as needed
-
In a mixing bowl, combine the pork belly, onion, garlic, salt, ground black pepper, ginger powder, soy sauce, vinegar, and bay leaves. Mix well and marinate in the refrigerator overnight for maximum flavor. If you're short on time, marinate for at least 1-2 hours.
-
Heat a non-stick pan over medium-high heat and melt the butter.
-
Remove the pork from the marinade (but don’t discard the marinade) and pan-fry until golden brown.
-
Cover the pan while frying to speed up the cooking process and ensure juicy meat. Flip occasionally. Once done, set the pork aside.
-
Using the same pan, pour in the reserved marinade and add warm water, estimating the amount based on your preferred sauce consistency.
-
Cover and boil for 5 minutes, then strain and save the sauce.
-
Return the sauce and pork to the pan, cover, and bring to a boil.
-
Add the sliced eggplant and cook for about 10 minutes or until tender.
-
Taste the dish and adjust seasonings if needed.
-
Serve hot with a bowl of steamed white rice for the perfect meal.
Watch the easy-to-follow video of the pork belly eggplant recipe
Other Pork Belly Recipes You Might Like
Check out my Youtube Channel for more videos.
Pin This to Your Favorite Recipes!
Share this!
Discover more from The Cooking Pinay
Subscribe to get the latest posts sent to your email.
