Steps

1. Trim the stems off the eggplant.
   🕒 01:54
2. Cut the eggplant in half lengthwise, then cut each half into quarters, making 8 equal pieces.
   🕒 02:42
3. Arrange the cut eggplant in a heatproof dish.
   🕒 03:19
4. Cut the 160g pork belly into 3 equal pieces.
   🕒 04:07
5. Spread the cut pork belly over the eggplant.
   🕒 04:11
6. Cover the dish with plastic wrap.
   🕒 04:30
7. Heat in a 600W microwave for 5 and a half minutes. [Chef's Tip!] If using a 500W microwave, heat for approximately 6 minutes and 30 seconds.
   🕒 05:33
8. Peel the ginger and grate 5g of it.
   🕒 06:01
9. In a bowl, combine 1 tbsp grated ginger, 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/3 tsp sugar, 3 dashes Aji-no-moto (MSG), 2 tsp vinegar, 1 pinch ground sesame seeds, 1/2 tsp doubanjiang, and 1 tsp sesame oil, then mix well to make the sauce.
   🕒 06:18
10. Once heating is complete, carefully peel off the plastic wrap from the back.
    🕒 07:23
11. Discard any excess liquid accumulated in the dish.
    🕒 07:38
12. If the pork belly has clumped together, gently separate it.
    🕒 07:42
13. Pour the prepared sauce over everything.
    🕒 07:47
14. Sprinkle with green onion to taste and serve.
    🕒 07:58