Sweet and Spicy Stir-fried Pork with Eggplant and Bell Peppers

Steps

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1. 1
   Trim the stem end off the eggplant, slice it lengthwise in half, then cut into bite-sized pieces. Prepare a bowl with salted water (about 1 teaspoon salt in water) and soak the eggplant pieces for about 5 minutes to prevent discoloration and reduce oil absorption.
   ▶ ≈2:09
2. 2
   Press the stem end of the bell pepper downward and halve it, then remove the stem and seeds. Cut the peppers lengthwise into thin strips approximately 1 centimeter wide, following the natural grain to maintain a crisp texture.
   ▶ ≈2:48
3. 3
   Cut the sliced pork into smaller pieces, roughly halving the original size. Lightly season with salt and pepper, then coat with potato starch—this helps the sauce cling better and seals in the pork's flavor.
   ▶ ≈3:27
4. 4
   In a bowl, combine miso, grated garlic, and sugar, mixing well. Add soy sauce and mirin, stirring thoroughly until the miso is fully incorporated. Set aside the vinegar to add at the end.
   ▶ ≈4:03
5. 5
   Remove the eggplant from the salt water and pat dry thoroughly with paper towels.
   ▶ ≈4:39
6. 6
   Heat 1 teaspoon of sesame oil in a frying pan over medium heat for about 30 seconds. Add the pork pieces, stirring and breaking them apart. Once the pork is about 80-90% cooked, remove it to a separate plate.
   ▶ ≈4:56
7. 7
   Add 1/2 tablespoon of sesame oil to the same pan and heat through. Immediately add the eggplant, gently tossing to coat with oil. Start by cooking the skin side to prevent discoloration, stirring occasionally for about 1 minute. Push to the side and add the bell peppers, continuing to stir-fry together.
   ▶ ≈5:50
8. 8
   After about 1 minute, return the pre-cooked pork to the pan and toss everything together, ensuring the pork is fully cooked through.
   ▶ ≈6:46
9. 9
   Pour the prepared sauce over the ingredients and mix well, tossing everything to coat evenly with the sauce.
   ▶ ≈7:01
10. 10
    Finally, add the vinegar and sesame seeds and toss together quickly. The vinegar should be added at the end to preserve its acidity. Mix until everything is well combined and the dish is done.
    ▶ ≈7:13