Steps

1. Trim the stems from 3 eggplants (270g), cut them in half lengthwise, then make shallow diagonal cuts on the skin side. Cut into bite-sized, irregular pieces.
   🕒 00:20
2. Place the cut eggplant in a bowl, sprinkle with 1 pinch of salt and 1 pinch of sugar, mix, and let sit for at least 5 minutes to draw out moisture. [Key Tip!] Salting and mashing the eggplant removes bitterness and prevents it from absorbing too much oil, making it less greasy.
   🕒 00:20
3. Thoroughly pat dry the moisture that has come out of the eggplant after letting it sit for 5 minutes or more using paper towels.
   🕒 05:19
4. Push the stems of 3 bell peppers with your thumb and remove them.
   🕒 02:52
5. Cut the stemmed bell peppers lengthwise into bite-sized, irregular pieces.
   🕒 03:17
6. Wrap the cut bell peppers in plastic wrap and set aside until needed. [Key Tip!] Bell peppers are delicious even when raw, so we'll stir-fry them at the end to preserve their fresh texture.
   🕒 03:46
7. Cut 150g of pork belly into bite-sized pieces.
   🕒 04:05
8. Place the cut pork belly in a bowl and separate the pieces so they don't overlap. [Key Tip!] Using tongs will keep your hands clean.
   🕒 04:26
9. In a small bowl, combine 2 tbsp miso, 2 tbsp mirin (sweet rice wine), 1 tsp soy sauce, 1 tsp sugar, 2 tsp sesame oil, and 1 pinch MSG (umami seasoning). Mix well until the miso is dissolved.
   🕒 04:43
10. Heat a frying pan over low to medium heat and add a little oil.
    🕒 05:42
11. Once the oil is warm, add the pork belly, spread it out evenly, add 1 pinch of salt, and quickly cook until browned.
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12. Once cooked through, transfer the pork belly to a bowl.
    🕒 06:07
13. Reheat the frying pan over low to medium heat, add 1.5 tbsp vegetable oil, and heat thoroughly.
    🕒 06:22
14. Once the oil is hot, add the eggplant, stir briefly to coat with oil, then place the skin-side down and cook for 2 minutes.
    🕒 06:32
15. After 2 minutes, add the bell peppers, drizzle with a little oil, stir briefly, and stir-fry for about 2 minutes. [Key Tip!] Stir-frying the bell peppers while mixing helps them stay crisp.
    🕒 07:13
16. Push the stir-fried ingredients to the side of the pan and reduce the heat to low.
    🕒 07:55
17. Add the miso sauce to the empty space next to the ingredients. Tilt the pan slightly and bring the sauce to a boil to thicken. [Key Tip!] Boiling the sauce first evaporates the alcohol from the mirin and prevents the bell peppers from becoming mushy.
    🕒 08:04
18. Once the sauce is boiling, return the reserved pork belly to the pan and toss briefly to coat everything in the miso sauce.
    🕒 08:30
19. Plate and serve. Enjoy!
    🕒 08:44