Steps

1. Trim the stems off 3 eggplants and peel the tough outer skin around the green parts like a pencil sharpener.
   🕒 00:19
2. Cut the eggplants in half lengthwise, then into quarters.
   🕒 00:52
3. Place the cut eggplants in a bowl, add a pinch of salt and a pinch of sugar, and mix. Let it sit for 5-10 minutes. [Secret Tip!] This salting process prevents the eggplant from absorbing too much oil, and adding sugar draws out moisture without leaving a salty taste.
   🕒 01:13
4. Slice 1/2 onion into 5mm thick slices.
   🕒 01:52
5. Cut 150g of pork belly into bite-sized pieces and separate them by hand.
   🕒 03:09
6. Season the pork with a pinch of salt.
   🕒 03:28
7. In a bowl, combine 1.5 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, 1.5 tsp Grated Ginger, and 2 cloves worth of Grated Garlic. Mix well to create the sauce.
   🕒 03:52
8. Thoroughly wipe off the moisture and any bitter liquid from the salted eggplants using paper towels.
   🕒 04:34
9. Heat a frying pan over medium-low heat, add vegetable oil, and stir-fry the onion until translucent. Remove and set aside.
   🕒 05:05
10. In the same frying pan, heat a small amount of vegetable oil over medium-low heat, add the pork belly, and spread it out quickly.
    🕒 05:31
11. Stir-fry the pork until it's just slightly pink. Drain off excess oil and remove from the pan.
    🕒 05:46
12. Add 1 tsp Sesame Oil to the oil remaining in the frying pan from cooking the pork and heat over medium-low heat.
    🕒 06:11
13. Once warm, add the wiped-dry eggplant and stir to coat evenly with oil.
    🕒 06:20
14. Place the eggplant cut-side down, cover, and steam for 1 minute.
    🕒 06:35
15. After 1 minute, remove the lid, flip the eggplant, cover again, and steam for another 1.5 minutes.
    🕒 06:42
16. Once the eggplant is tender, mix gently. Add the prepared sauce and coat the eggplant.
    🕒 07:10
17. Return the stir-fried pork belly and onion to the frying pan. Stir quickly to coat everything with the sauce. [Secret Tip!] Avoid overcooking, as it can make the dish watery; finish it up quickly.
    🕒 07:24
18. Optionally, crush and add toasted sesame seeds to taste and mix well.
    🕒 07:37
19. Transfer to a serving dish. It's ready to serve!
    🕒 07:55