Stir-Fried Eggplant with Pork Belly

Steps

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1. 1
   Trim the eggplant, cut into long sections and halve. Soak in water with a spoon of salt, weighting it down with a plate so it stays submerged — this prevents discoloration and helps it absorb less oil later.
   ▶ ≈0:00
2. 2
   Slice the padrón peppers and red chili diagonally into sections, and cut the pork belly slices in half.
   ▶ ≈0:14
3. 3
   Mix the spicy bean paste, soy sauce, oyster sauce, mirin, Hua Diao wine, sugar and minced garlic together to make the sauce.
   ▶ ≈0:20
4. 4
   Drain the soaked eggplant and pat it dry with paper towel to prevent oil splatter when frying.
   ▶ ≈0:26
5. 5
   Lay the pork belly slices in the pan before turning on the heat, season with salt and pepper, then heat on medium-low to slowly render the fat. Once the meat turns white, increase heat to brown and crisp it, then remove and set aside.
   ▶ ≈0:33
6. 6
   Scoop out excess pork fat from the pan, then dry-fry the padrón peppers with a pinch of pepper until their skins wrinkle and blister, then remove.
   ▶ ≈0:49
7. 7
   Pour the reserved pork fat back into the pan (discard any burnt bits at the bottom), heat over medium-low and fry the eggplant until about 60% cooked, glossy and slightly flattened. Fry in batches if needed.
   ▶ ≈0:55
8. 8
   Stir-fry all the eggplant together, then add back the pork belly, padrón peppers and chili, tossing to combine. Clear a space in the pan, pour in the sauce, and once it bubbles, quickly toss everything together so the eggplant soaks up the savory sauce.
   ▶ ≈1:07