Let’s discuss a few facts regarding Eggplant
The spongy, absorbent fruit is typically colored a deep purple and is utilized in a variety of cuisines. Despite the fact that it is a berry in terms of its botanical classification, it is commonly used as a vegetable in cooking. It is a member of the genus Solanum, which means that it is related to the tomato, the chili pepper, and the potato. However, the tomato, chili pepper, and potato are native to the New World, whereas the eggplant is native to the Old World. Similar to the tomato, you can eat the skin as well as the seeds, but similar to the potato, it is typically fried before consumption. The macronutrient and micronutrient content of eggplant are modest, but the fruit’s capacity to absorb oils and flavors into its flesh while it is being cooked allows for a greater variety of applications within the realm of the culinary arts.
It is believed that it was first domesticated from the wild nightshade species known as a thorn or bitter apple, S. incanum. There were possibly two separate instances of its domestication: one in South Asia and one in East Asia. The combined production of eggplants in China and India accounted for 87% of the world’s total in 2018.
What is Adobong Talong?
Another type of adobo that may be found in the Philippines is known as adobong talong at baboy, which combines pork with eggplant. The preparation is straightforward: first, we fried eggplant until it was golden brown, then we marinated pig, and finally, we cooked pork with soy sauce, vinegar, garlic, bay leaves, peppercorns, salt, and sugar until it was soft.
Experience the authentic tastes of adobo with this incredibly simple yet delectable recipe for adobong talong. The marinade is absorbed by the eggplants as they are pan-fried, creating the ideal accompaniment in the form of a side dish!
When I went to the market a few days ago, Filipino talong was on sale at a low price, so I bought a few more pounds than I normally would. I used half of it in my kare-kare, and the other half I split between making this adobong talong dish, as well as a salad consisting of tomatoes and salted duck eggs.
I have to admit that I did a very good job of putting the few pounds I spent to good use. Eggplants are one of my most preferred vegetables, and there are a variety of mouthwatering preparations that I adore eating them in. This adaptable vegetable or, more accurately, the fruit may be prepared in a wide variety of ways, but it tastes great no matter what preparation you choose: pan-fried, grilled, simmered, or stewed.
- 1/2 kilo pork, cut into serving pieces
- 2 pieces eggplants (talong), cut into serving pieces
- 1/3 cup vinegar
- salt to taste
- cooking oil for frying
- 3 tablespoons oyster sauce
- 1/2 cup soy sauce
- 3 gloves garlic, crushed
- 1 teaspoon peppercorns
- 3 pieces bay leaves(laurel)
- 1 tablespoon sugar
- Mix pork, garlic, bay leaves, peppercorns, sugar, and soy sauce in a bowl. Marinate for half an hour.
- In a pan, heat oil then fry eggplant until golden brown. Drain and set aside.
- In a same pan, fry marinated pork until brown. Drain and set aside.
- In a pot, Add pork, marinade, oyster sauce and water then simmer until tender. Add water if necessary.
- Pour vinegar and simmer for 5 minutes then adjust seasoning according to taste.
- Add fried eggplant then stir cook for 2 minutes or until sauce is reduce.
- Remove from heat then transfer to serving plate. Serve with steamed rice. Enjoy!
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