Steps

1. Peel and slice 2 cloves of garlic, not too thinly.
   🕒 02:01
2. Cut off the stem of 3 eggplants, then trim the base to maximize edible portions. Afterward, cut into irregular chunks just under 1cm thick.
   🕒 02:51
3. Sprinkle the cut eggplant evenly with salt and pepper (seasoned salt and pepper is recommended) to taste, and let it sit for a while.
   🕒 04:06
4. Lightly press a paper towel onto the eggplant to remove excess moisture.
   🕒 05:42
5. Cut 170-180g of pork belly into 3-4cm wide pieces.
   🕒 06:19
6. Lightly sprinkle the cut pork belly with salt and pepper to taste.
   🕒 06:47
7. Place the pork belly in a frying pan, spreading it out, and cook one side until browned.
   🕒 08:05
8. Add 8g of butter and continue to stir-fry the pork belly until crispy and a good amount of oil has rendered.
   🕒 09:07
9. Remove the crispy stir-fried pork belly from the pan and set aside on a plate.
   🕒 10:17
10. Leave about 1-2 tbsp of oil in the pan, add the sliced garlic, and stir-fry until they become garlic chips.
    🕒 10:37
11. Remove the stir-fried garlic from the pan and set aside on a separate plate.
    🕒 11:13
12. Add the drained eggplant to the remaining oil in the pan and stir-fry well until browned.
    🕒 11:30
13. Once the eggplant is stir-fried, add 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp sake, 2 tsp soy sauce, 1.5 tsp vinegar, and 3 dashes of MSG(Ajinomoto) (MSG), then bring to a boil.
    🕒 12:05
14. Return the reserved pork belly to the pan and stir-fry, coating everything with the sauce.
    🕒 12:30
15. Plate the dish, then sprinkle with the reserved garlic chips and black pepper to taste.
    🕒 12:50
16. Optionally, add Majisco or Tabasco to taste to enjoy a change in flavor.
    🕒 13:59