Steps

1. In a bowl, combine Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, Sugar 2 tsp, and Grated Ginger 2 tsp. Mix well.
   🕒 00:48
2. Cut the stem ends off the Eggplant 200g (2 medium) and slice into 5mm thick rounds. If using smaller eggplants, slice diagonally.
   🕒 01:04
3. Soak the sliced eggplant in water for about 10 minutes to remove bitterness.
   🕒 01:24
4. Cut each slice of Pork Loin 200g into about 3 pieces, sprinkle with Salt (to taste), and coat the surface with Potato Starch (as needed). This step is key: coating with potato starch makes the pork moist and tender, and helps the sauce adhere well.
   🕒 01:33
5. Heat vegetable oil in a frying pan over medium heat. Place the potato starch-coated pork slices in the pan and cook until browned.
   🕒 01:48
6. Flip the pork and cook the other side until browned.
   🕒 02:09
7. Remove the cooked pork to a plate. Cook the remaining pork slices in the same way and remove.
   🕒 02:19
8. Drain the eggplant and add it to the frying pan. Add Vegetable Oil 1 tbsp and coat the eggplant thoroughly. This step is key: pre-coating with oil allows for cooking with a small amount of oil.
   🕒 02:44
9. Arrange the eggplant in the frying pan and cook until browned and tender on both sides, flipping halfway through.
   🕒 02:57
10. Add the cooked pork back into the frying pan with the eggplant.
    🕒 03:15
11. Pour the prepared sauce mixture over the ingredients.
    🕒 03:20
12. Stir-fry until the sauce thickens and coats everything. This step is key: stir-frying with the sauce ensures the flavors penetrate well. This step is key: using a generous amount of grated ginger makes it even more delicious.
    🕒 03:30
13. Once the sauce has coated everything, turn off the heat and transfer to a serving plate.
    🕒 03:41