Korean Gaji Dwaejigogi Bokkeum (Eggplant Pork Stir-fry)

Halve 280 g eggplant lengthwise, slice it into 1 cm pieces, and sprinkle with a pinch of salt.

Let it stand for 5 minutes, then lightly blot the moisture so the pieces sear instead of splattering in the pan.

Slice 180 g pork shoulder about 5 mm thick so it cooks quickly with the eggplant.

Toss it with 0.5 tablespoon soy sauce and 0.5 tablespoon minced garlic, then marinate for 5 minutes while you prepare the vegetables.

Thinly slice 80 g onion and cut 1 red chili on the diagonal so both can go in without slowing the stir-fry.

Prepare the sauce with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar.

Heat 1.5 tablespoons cooking oil in a wide pan over medium-high heat until it moves easily across the surface.

Spread in the pork and stir-fry for 2 to 3 minutes, until the outside turns opaque and lightly browned.

Add the onion and eggplant, raise the heat to high, and stir-fry briskly for about 3 minutes.

Keep the pieces moving; when the eggplant turns glossy and the edges lightly sear, do not lower the heat.

Add the remaining 0.5 tablespoon minced garlic and the prepared sauce, then stir-fry for 1 to 2 minutes until the sauce coats the pork and eggplant. Mix in the red chili and 1 teaspoon sesame oil, then serve as soon as the eggplant is tender.