Steps

1. Trim the ends of the eggplant like sharpening a pencil.
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2. Peel off the skin from one spot on the eggplant, and then peel from another spot on the opposite side, for a total of two peeled sections. (This is the key!) Peeling the skin allows the flavors to penetrate more easily, resulting in a tender texture.
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3. Slice the eggplant into rounds about 1.5 cm thick.
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4. Soak the sliced eggplant in water to prevent discoloration and remove bitterness.
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5. Cut the tomatoes into bite-sized pieces, about 8 to 10 wedges each.
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6. Lightly season the thinly sliced pork belly with a pinch of salt for flavor.
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7. Heat 2 tbsp of Vegetable Oil in a frying pan over medium-high heat. Use a little extra oil.
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8. Drain the soaked eggplant, pat it dry, and add it to the hot oil in the frying pan.
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9. Stir-fry the eggplant, coating it evenly with the oil. (This is the key!) Coating the eggplant evenly with oil will give it a vibrant color and a tender, melty texture.
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10. Arrange the eggplant slices in a single layer in the pan, cut-side down, and fry until golden brown on both sides.
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11. In the spaces created around the eggplant, place the seasoned thinly sliced pork belly. (This is the key!) Don't add more oil even if it seems dry; letting the pork release its own fat will allow the eggplant to absorb it, resulting in a less heavy and more delicious dish.
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12. Sprinkle a pinch of salt lightly over the eggplant for seasoning.
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13. Once the eggplant is nicely browned, flip it over.
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14. If the pork has started to change color, move it on top of the eggplant. (This is the key!) The pork's savory juices will transfer to the eggplant, making it even more tender and flavorful.
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15. Add the minced garlic (1 clove) to the frying pan and stir-fry briefly, being careful not to burn it.
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16. Once the garlic is fragrant, add 2 tbsp of Cooking Sake (Rice Wine).
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17. Immediately after adding the sake, add the chopped tomatoes and toss everything together briefly.
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18. Cover the pan, reduce the heat to low, and let it steam-fry in the sake and tomato juices. (This is the key!) Steaming the tomatoes will break them down into a delicious sauce and make the eggplant even more tender.
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19. Once the tomatoes have softened and look cooked down, add 1 to 1.5 tbsp of Soy Sauce to finish and stir to combine.
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20. Plate the stir-fry and sprinkle with coarsely ground black pepper to taste. (This is the key!) Garnish with chopped scallions, cilantro, or basil for a Japanese, Asian, or Italian twist, respectively.
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