Instruction

• 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
• 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
• 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
• Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out
• Working in batches and adding more oil if needed, cook eggplant in the same pot until lightly browned, about 3 minutes per side
• Transfer to a plate with pork
• Pour 1½ cups of water into the pot and scrape up browned bits from the bottom with a wooden spoon
• Add remaining garlic, 3 Tbsp
• coconut vinegar or unseasoned rice vinegar, 2 Tbsp
• soy sauce, 2 bay leaves, 1 tsp
• freshly ground black pepper, and remaining 1 Tbsp
• sugar
• Bring to a simmer, then return pork and eggplant to pot
• Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes
• Taste and season with more salt and pepper and add a little more sugar if needed
• Top with garlic chips and serve with cooked white rice