Stir-fried meat and vegetables (pork and eggplant stir-fried with tomato) | Recipe transcription by Koh Kentetsu Kitchen [Official channel of cooking expert Koh Kentetsu]

Slice off the stem of the eggplant.
Peel the skin of the eggplant in 2 or 3 places using a peeler.
Slice the eggplant into 1.5cm slices and soak in water (not included in the recipe).
Remove the stems from the tomatoes and cut them into bite-sized pieces (approximately 8 equal parts).
Sprinkle salt on the sliced pork belly.

Add salad oil to a frying pan and heat over medium heat.
Wipe the eggplant dry and add to the frying pan.
Coat the whole thing in oil.
Arrange the eggplants so they do not overlap, and add thinly sliced pork belly to any empty spaces.
Cook over medium heat for 3-4 minutes and sprinkle with salt.
Once the eggplant has browned, flip it over and cook for 3 minutes.
Once the thinly sliced pork belly is cooked through, place it on top of the eggplant.
Add the minced garlic and stir fry.
Add the wine and tomatoes and stir fry.
Cover and reduce heat to medium and simmer for 3 minutes.
Add soy sauce and simmer for 1 minute.

Place 2 on a plate.
Finish by sprinkling coarsely ground black pepper on top.