Steps

1. Arrange the Pork Belly Slices 200g in a frying pan and cook over low heat from a cold start. (The Key!) Cooking slowly from a cold pan allows the pork's sweetness to dissolve into the oil.
   🕒 01:43
2. Lightly season the pork belly with a pinch of salt. Cook over medium-low heat until the fat renders gradually.
   🕒 02:27
3. Thinly slice 1/4 Onion.
   🕒 02:47
4. Once the pork changes color, add the sliced onion and stir-fry briefly.
   🕒 03:07
5. Temporarily remove the pork and onion from the frying pan.
   🕒 03:33
6. Trim the ends of the 3 Eggplants and cut them into elongated, bite-sized pieces.
   🕒 03:50
7. Add the cut eggplants to the same frying pan used for the pork, cut-side down. (The Key!) Even if it seems like there's not enough oil, don't add too much at this stage. The eggplants themselves will release moisture, making them easier to stir-fry.
   🕒 04:22
8. Ensure the cut surfaces of the eggplants are evenly coated with the oil remaining in the pan.
   🕒 04:36
9. In a bowl, combine 1 tbsp Cooking Sake (Rice Wine), 1 tsp Sugar, 1.5 tbsp Soy Sauce, and 1.5 tbsp Mirin (Sweet Rice Wine) to create the sweet and savory sauce.
   🕒 06:02
10. Once the eggplants are nicely browned, lightly season with a pinch of salt.
    🕒 06:44
11. Return the cooked pork and onion to the pan with the stir-fried eggplants.
    🕒 06:57
12. Briefly stir-fry everything together.
    🕒 07:05
13. Add the prepared sweet and savory sauce and toss to coat everything evenly.
    🕒 07:11
14. Transfer to a serving dish and garnish with Chopped Green Onions (to taste), if desired.
    🕒 08:39