Steps

1. Trim the ends of 1 eggplant (approx. 100g) and thinly slice it into 3mm strips.
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2. Soak the eggplant in salt water (1% salt concentration) for about 10 minutes to remove bitterness. (Tip: Soaking in salt water removes bitterness, softens the eggplant, and helps the meat mixture bind better.)
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3. Finely chop 200g of pork belly slices into 1cm pieces.
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4. Place the chopped pork belly slices into a bowl.
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5. Add 2 tbsp of Cooking Sake (Rice Wine), 1 tsp of Chicken Bouillon Paste, 1 tsp of Sesame Oil, and 3 tbsp of Potato Starch to the bowl, and thoroughly knead into the pork belly slices.
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6. Drain the soaked eggplant in a colander.
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7. Squeeze the eggplant firmly by hand to remove excess water, then add it to the bowl with the pork. (Tip: Thoroughly squeezing out the eggplant's moisture prevents the meat mixture from becoming sticky and ensures a clean finish.)
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8. While separating the pork slices, mix the eggplant and pork together until the eggplant is evenly distributed.
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9. Lightly oil a frying pan (amount not specified) and heat over medium heat.
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10. Take portions of the mixed ingredients by hand and form them into balls.
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11. Flatten the balls in your hands to form thin, round patties and place them in the frying pan. (Tip: Firmly shaping them by hand helps the eggplant and pork bind together for a beautiful sear.)
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12. Cook until the bottoms are golden brown and crispy.
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13. Once browned, flip the patties over.
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14. Cover the pan and steam-fry over low-medium heat for 2 minutes. (Tip: Steaming ensures the inside is cooked through and allows the pork's flavor to infuse into the eggplant.)
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15. Once cooked, transfer to a plate and serve.
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