Adobong Talong with Giniling (Adobong Talong With Pork)

Adobong talong with giniling (Adobong Talong With Pork) is a Pinoy recipe made with eggplant and ground pork, all simmered in a concoction of soy sauce, oyster sauce, vinegar, onion, garlic, tomatoes and sugar, all balanced to give that umami classic adobo flavor. This dish gives a way to enjoy your classic favorite adobo while maintaining its nutrition content with the help of the eggplant. With both the soft, meaty and umami combination, this adobong talong with giniling is a simple, budget-friendly and is one of the best dishes you can put on top of a big bowl of hot steaming rice. Yum!

Adobong Talong with Giniling Recipe

Ingredients:

• 1/2 kilo eggplant
• 250 grams ground pork
• 1 medium onion (sliced)
• 3 cloves of garlic (minced)
• 2 medium tomatoes (sliced)
• 3 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon oyster sauce
• 1 teaspoon white sugar
• 1/4 cup water
• pepper to taste
• chillies (optional)

Directions:

1. Wash and prepare the eggplants. Slice them into smaller pieces. Keep the skin on. While slicing other eggplants, soak the sliced ones in water to prevent them from darkening.
2. Heat some oil in a pan. Fry the eggplant until a little brown and half cooked. Flip each piece to cook the other side. Transfer them to a plate and set aside.
3. In the same pan, add extra oil. Add the garlic, onions and tomatoes. Saute them for a few minutes until brown and aromatic. You can crush the tomatoes a little to release the juices.
4. Add the ground pork and saute them for a few minutes until it changes color. Add the oyster sauce, soy sauce and sprinkle some pepper to taste. Mix and saute them well together.
5. Pour the vinegar. Do not stir and just allow it to simmer for a whole minute. When the strong smell of the vinegar has evaporated, that is the signal to mix it.
6. Add a half cup of water. Cover the pan and let it cook for around 10 minutes using medium heat. Do a taste test and adjust the taste with a teaspoon of sugar.
7. Add the fried eggplant back to pan. Toss them gently to coat well with the adobo sauce and giniling.
8. Sprinkle some chopped red and green chilies for a little kick. Mix a little before turning the heat off.
9. Transfer the adobong eggplant with giniling to a serving plate. Enjoy this on top of a big bowl of hot steaming rice. Yum!

Adobong Talong with Giniling (Adobong Talong With Pork)

Meal planning is extra hard during petsa de peligro. But once we sense that we are entering this season, an adobo dish is a must. Being the chef of a house with 5 members, extending a dish is a talent.

With the increasing prices of pork, one way to be frugal but still enjoy it is to buy ground meat instead. Although not the same texture, it still has the same meaty taste and flavor. If you miss your pork adobo, ground pork adobo is your way to go.

Aside from the pork adobo, another infamous adobo recipe is the eggplant adobo which uses purple eggplant, simmered in the classic toyo and suka seasoningTo make it more nutritious and delicious, fuse the eggplant adobo with the ground meat adobo. By adding the eggplant, you can extend the ulam and make it healthier! It’s a win-win situation!

If you wanna know how to make adobong talong with giniling, simply read and follow the steps below. Happy cooking!

How to Cook Adobong Talong with Giniling

Preparing some adobong talong with giniling is super duper easy, much easier than the usual chicken or pork adobo. If you have tried any adobo dishes in the past, then the following steps would be familiar to you.

Before anything else, lets prepare the eggplants. You can use both green or purple eggplant, but I used the latter for this recipe. I sliced them a little diagonally to have a unique shape. To prevent them from crushing when cooking, do not remove the skin. Shallow-fry the eggplants until half cooked so they will only need just a little extra cooking for later. Set them aside until ready to use for later.

Lets start our adobo by sauteing the aromatic base. The most common aromatics used are garlic, onions and tomatoes for some acidity. Some recipes do not use tomatoes, so it is up to you. The next step is combining the aromatics with the ground pork. It is ideal to choose lean ground pork for this recipe so the dish would not be super oily in the end.

Add the classic ingredients soy sauce, oyster sauce and vinegar. After adding the vinegar, do not stir at once since the raw taste of the vinegar would mix with the rest of the pork, giving it a bitter taste. The signal on when tp mix the pork is when the raw taste of the vinegar has evaporated. Do a taste test to adjust the taste. I usually add a little sugar for extra sweetness. Remember that the oyster sauce is already a little sweet so taste it first.

Once the ground pork is very well flavored already, the last step is to add the eggplant slices back to the pan. Toss well to coat them with the sauce and allow the eggplant to cook fully. The dish is now done! But optionally, you can add some chilies for a little spicy kick.

I usually enjoy my adobong talong with giniling as a rice topper. Enjoy it while still hot! Yum!

Paano Magluto ng Adobong Talong na May Giniling

Mga Sangkap:

• 1/2 kilo talong
• 1/4 kilo giniling na baboy
• 1 sibuyas (hiniwa)
• 3 butil ng bawang (hiniwa ng maliliit)
• 2 kamatia (hiniwa)
• 3 kutsarang toyo
• 2 kutsarang suka
• 1 kutsarang oyster sauce
• 1 kutsaritang puting asukal
• 1/4 tasang tubig
• paminta
• sili (optional)

Paano Lutuin:

1. Ihanda ang mga talong. Hiwain ito sa katamtamang laki. Huwag tanggalin ang mga balat. Ibabad sa tubig ang mga nahiwang talong habang hinihiwa ang iba pa. 

2. Magpainit ng mantika sa kawali. Iprito ang mga talong hanggang maluto ng konti at maging light brown. Baliktarin ang mga ito para maluto ang kabilang side. Ilipat ang mga ito sa lalagyan at isantabi.

3. Sa parehong kawali, maglagay ng konti pang mantika. Ilagay ang sibuyas, bawang at kamatis. Igisa ang mga ito ng ilang minuto. Medyo durugin ang mga kamatis para lumabas ang katas nito.

4. Sunod na ilagay ang giniling na baboy at igisa hanggang mag-iba ang kulay. Ilagay ang oyster sauce, toyo at timplahan ng konting paminta. Haluin ng mabuti.

5. Ibuhos ang suka. Wag muna itong haluin at hayaan lang maluto ng 1 buong minuto. Kapag wala na ang matapang na amoy ng suka, pwede na itong haluin.

6. Maglagay ng kalahating tasa ng tubig. Takpan ang kawali at hayaan itong maluto ng 10 minuto gamit ang katamtamang apoy. Tikman at iadjust ang lasa gamit ang konting asukal.

7. Ilagay ang mga pinritong talong sa kawali at ihalo sa giniling para malagyan ng adobo sauce.

8. Budburan ng konting sili para medyo umanghang ng konti. Haluin bago patayin ang apoy.

9. Ilipat ang adobong talong with giniling sa serving plate. Ihain ito sa ibabaw ng malaking bowl ng mainit na kanin. Yum!