Cut the pork belly into bite-sized pieces and season with salt and pepper.

Prepare the vegetables: cut off the eggplant stems, halve them horizontally, and slice into six vertical pieces. Slice the green onion into thirds, remove the core, and julienne. Soak in water and drain. Thinly slice the garlic and remove the core.

Boil water in a pot and cook somen noodles according to package instructions. Rinse with cold water and drain. Plate the noodles.

Heat salad oil and garlic in a frying pan over low heat until crispy, then remove the garlic. Add pork and eggplant, stir-frying over medium heat until the eggplant softens.