Pork Brisket with Eggplants

Slice the pork into thin strips, it is more convenient to do this when the meat is slightly frozen so that the cut is neat. Mix the pork with soy sauce, dry white wine, finely chopped ginger and ground black pepper. Cover the meat with plastic wrap and leave in the refrigerator for 30 minutes so that it absorbs the marinade and becomes more aromatic.

Pour chili oil into a pan and add minced garlic. When a light aroma appears, add the sliced meat and lightly fry, stirring occasionally. Do not bring to a golden crust so that the brisket remains juicy. Transfer the cooked meat to a plate.

Cut the eggplants in half, then cut each half into eight segments. Pour chili oil into a pan, heat it and add the eggplants. Fry for about 3 minutes until they become soft and acquire a golden shade. This method helps preserve the shape of the pieces and saturate them with the flavor of the oil.

Slice the onion into half rings and add to the eggplants. In a separate bowl, mix teriyaki, soy sauce, fish sauce and sugar. Pour the prepared sauce into the pan and stir so that the vegetables are evenly coated with the aromatic mixture.

Slice the sweet pepper into strips, preferably use different colors for brightness of the dish. Add the pepper to the eggplants, return the fried pork to the pan. Pour in a tablespoon of sesame oil, sprinkle with sesame seeds and cook until the pepper becomes soft while retaining slight firmness.