Chop the eggplants into half lengthwise, and diagonally slice into 5 mm strips (to cook through faster). Soak in water to remove the bitterness, and drain excess water.
Cut the green pepper in half, remove the seeds, and cut diagonally into 5 mm stripes.
Cut the pork belly into 5 cm.
Mix the ☆ ingredients.
Heat a wok, and add oil. Stir-fry the pork belly first. Add eggplants and green pepper, and stir-fry quickly over high heat.
Right before the vegetables become soft and wilted, drizzle the mixed ☆ seasonings. Stir-fry quickly, and it's done.
Story Behind this Recipe
I used to go to a ramen shop, which was close to my work, and I used to eat this dish all the time when I was still single. I remembered that nostalgic taste, and tried to recreate it. I always enjoyed it, and I ordered nothing but this dish.
Stir-frying over high heat is the key. I used a lot of oil to cook this dish to taste just like the ramen shop (adjust the amount of the oil to your liking.) Don't stir-fry too long. If you do, the vegetables will lose their nice colours. I only cooked 2 servings to keep the heat high in the wok. Enjoy the freshly cooked dish.