Cut the eggplants into quarters lengthwise, then slice into 1cm pieces. Soak in water, drain, and microwave for 2-3 minutes at 600W. Let cool. Slice cucumber into quarters lengthwise, then into 1cm pieces. Tear green leaf lettuce into bite-sized pieces. Halve cherry tomatoes. Mince green onion.

Mix minced green onion with sugar, soy sauce, vinegar, sesame oil, and grated ginger to make the aromatic dressing.

Boil water in a pot, reduce to low heat, and cook pork slices one at a time until color changes. Drain excess water.

Combine eggplant, cucumber, pork, and half of the dressing in a bowl and mix well.