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Pork Belly Eggplant Adobo

A must-try adobo made with pork belly and eggplant.

Course: dinner, lunch, Main Course
Cuisine: Asian, Filipino, Philippines, Southeast Asia
Keyword: adobo, adobong baboy, pork belly, tortang talong
Ingredients
  • 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

  1. 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.

  2. Heat a non-stick pan over medium-high heat and melt the butter.

  3. Remove the pork from the marinade (but don’t discard the marinade) and pan-fry until golden brown.

  4. Cover the pan while frying to speed up the cooking process and ensure juicy meat. Flip occasionally. Once done, set the pork aside.

  5. Using the same pan, pour in the reserved marinade and add warm water, estimating the amount based on your preferred sauce consistency.

  6. Cover and boil for 5 minutes, then strain and save the sauce.

  7. Return the sauce and pork to the pan, cover, and bring to a boil.

  8. Add the sliced eggplant and cook for about 10 minutes or until tender.

  9. Taste the dish and adjust seasonings if needed.

  10. Serve hot with a bowl of steamed white rice for the perfect meal.