Steps

1. Cut off the stem of the eggplant and peel off stripes in 4 places.
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2. Cut the eggplant into bite-sized, irregular pieces.
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3. Soak the eggplant in water for about 10 minutes to remove bitterness.
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4. In a bowl, combine Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 2 tsp, Vinegar 2 tsp, Sugar 2 tsp, Grated Ginger 1 tsp, and Toasted Sesame Seeds 1 tsp. Mix well.
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5. Tear the thinly sliced pork into smaller pieces by hand.
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6. Add Salt a pinch, Pepper a pinch, and Potato Starch 2 tsp to the pork and mix well.
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7. Heat Vegetable Oil 2 tsp in a frying pan over medium heat.
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8. Once the pan is hot, arrange the pork slices in a single layer and cook until golden brown and crispy, flipping halfway through. This is the key! Achieving a crispy, browned surface enhances the fragrant flavor and stimulates the appetite.
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9. Leave any excess oil from the pork in the pan, and transfer the cooked pork to the bowl with the sauce mixture made in step 4.
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10. Thoroughly drain the eggplant and add it to the frying pan used for the pork. This is the key! The eggplant will absorb the delicious umami and fat from the pork, preventing waste and making the dish tastier.
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11. Add the eggplant to the frying pan, add Vegetable Oil 1/2 tbsp, and mix to coat the eggplant with oil.
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12. Place the eggplant skin-side down in the frying pan, cover, and steam-fry over medium heat for 1 minute and 30 seconds. This is the key! Cooking skin-side down first helps prevent discoloration and ensures a beautiful presentation.
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13. Flip the eggplant pieces, cover again, and steam-fry over medium heat for 1 minute and 30 seconds.
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14. Once the eggplant surfaces are browned and cooked through, add the eggplant to the bowl with the pork and sauce mixture from step 9.
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15. Mix everything well and let it sit for about 5 minutes to allow the flavors to meld into the ingredients.
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16. Transfer to a plate and serve. Enjoy!
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