Slice the eggplant into thin rounds, and the peppers into matchsticks. Salt the eggplant and pork, and dust with katakuriko.
Heat oil in a pan and pan fry the eggplant and pork on both sides until crispy-crunchy on the surface.
Take the pork and eggplant out of the pan and spread on a plate. Quickly stir fry the bell peppers. Turn off the heat, add the sauce and mix to cook in residual heat.
Pour the sauce and peppers over the eggplant and pork and serve.
Story Behind this Recipe
I didn't have a lot of ingredients on hand, so I just pan fried what I had until crispy-crunchy and added some other things to make the dish look more voluminous (and to fool everyone). The crispy texture combined with the sauce is terrific!
You can dust the pork and eggplant with the katakuriko potato starch flour through a tea strainer, toss in a bowl, or coat in a plastic bag. Just shake off any excess starch before frying (or it will absorb too much oil).