Cut the pork belly into bite-sized pieces.

Trim the okra by removing the stems and ridges. Sprinkle with salt and gently roll with your palm. Rinse and pat dry.

Cut the eggplants in half horizontally, then into quarters lengthwise.

In a microwave-safe bowl, mix all the ☆ ingredients. Cover loosely with plastic wrap and microwave at 600W for 1 minute.

Heat sesame oil in a frying pan over medium heat. Add the pork and pan-fry until golden brown.

Add the okra and eggplants to the pan. Continue frying until the vegetables are tender.

Transfer the cooked pork and vegetables into the prepared marinade while still hot. Let it sit for 15 minutes.