Peel the fresh ginger using a spoon and slice it thinly. Cut off the stems of the eggplants, slice them into 5cm pieces, then cut each piece into 6 wedges. Soak the eggplant wedges in water, drain, and pat dry with a paper towel.

Cut the pork belly into bite-sized pieces.

Bring a pot of water to a boil, blanch the ginger slices briefly, then drain and set aside.

Heat salad oil in a frying pan over medium heat. Add the pork belly and stir-fry until the meat changes color.

Add the blanched ginger and eggplant to the pan. Stir-fry for about 2 minutes until the eggplants become tender.

Add the sake, salt, and pepper to the pan. Mix well and cook briefly.