Instructions
Begin by slicing 1 pound of small Japanese or Italian eggplants: first quarter them lengthwise, then crosscut into approximately two-inch pieces. Place these vibrant pieces into a medium bowl and sprinkle with 1 tablespoon of sugar, 1 teaspoon kosher salt (Diamond Crystal or Morton), and ½ teaspoon freshly ground black pepper. Toss gently to ensure every piece is evenly coated. Allow the eggplant to rest at room temperature for at least 20 minutes and up to 2 hours—this resting period helps the eggplants release excess moisture and enhances their texture. Next, peel and thinly slice 8 aromatic garlic cloves. In a medium Dutch oven or heavy-bottomed pot, heat 3 tablespoons of vegetable oil over medium-high heat. Add half of the sliced garlic and stir constantly with a wooden spoon, cooking until the garlic turns a light golden brown and becomes crisp, approximately 5 minutes. Carefully remove the garlic chips with a slotted spoon and transfer them to a plate. Season lightly with salt to enhance their flavor and set aside for garnish. Using the same pot with the fragrant garlic-infused oil, add 4 ounces of ground pork. Break it up into small pieces with your wooden spoon and season with ¼ teaspoon kosher salt. Let the pork cook undisturbed for about 5 minutes, allowing it to develop a deep brown crust on the bottom. This browning adds wonderful flavor depth. Once done, remove the pork with a slotted spoon and set aside, leaving the rendered fat in the pot. Return to the eggplants: place them on a clean kitchen towel and gently blot away any moisture drawn out by the salt. This step ensures they will brown beautifully instead of steaming. Cook the eggplant in batches in the same pot, adding more oil if necessary. Let each piece cook undisturbed for about 3 minutes on each side until it's lightly browned and tender. Transfer the cooked eggplant to the plate with the pork. Pour 1½ cups of water into the pot and use your wooden spoon to scrape up all the flavorful browned bits stuck to the bottom—these are packed with umami. Add the remaining garlic slices, 3 tablespoons of coconut vinegar (or unseasoned rice vinegar), 2 tablespoons of soy sauce, 2 fragrant bay leaves, 1 teaspoon freshly ground black pepper, and the remaining tablespoon of sugar. Stir to combine and bring the mixture to a simmer. Return the pork and eggplant to the pot, reduce the heat to medium-low, then partially cover. Let it simmer gently for 20 to 25 minutes, allowing the eggplant to become silky tender and the sauce to reduce by half, intensifying the flavors. Taste and adjust the seasoning with additional salt, pepper, or sugar if desired. To serve, sprinkle the golden garlic chips on top for a delightful crunch and burst of flavor. This dish is best enjoyed alongside steamed white rice, which soaks up the luscious sauce beautifully. Tip: For an extra layer of flavor, ensure the pork is well browned before simmering, and avoid overcrowding the eggplant while browning to achieve a nice caramelization.
