Rub okra with salt, rinse, and dry. Remove stems and cut diagonally in half. Cut eggplant in half lengthwise, then slice diagonally into 1cm pieces.

Season pork with salt and pepper, then massage. Add cornstarch and coat evenly.

Mix all sesame miso sauce ingredients in a bowl.

Heat salad oil in a pan over medium heat. Add pork and stir-fry until its color changes. Add eggplant and cook until softened, then add okra and stir briefly.