Miso Pork & Eggplant Stir-Fry

2 Japanese or Chinese eggplant (or 1 globe eggplant)
1 long spring onion
1 long spring onion, for garnish
1 clove garlic
1 knob ginger
1 tbsp rice bran oil
¼ tsp SIDS CRAZY SALT
120 g thinly sliced pork
SEASONINGS:--
2 tbsp miso
1-2 tsp sugar
1 tbsp mirin
1 tbsp saké
1 tbsp soy sauce
2 tbsp water (more if necessary)
To Serve as Rice Bowl:--
2 servings cooked Japanese short-grain rice

In a small bowl, combine miso, sugar, mirin, and saké and mix all together until miso is completely dissolved.
Add soy sauce and water. Mix well and set aside.
Cut the eggplants into bite-size pieces. I use "Rangiri" cutting technique to increase the surface so it cooks evenly and adds more flavour. Soak the eggplants in water to prevent the colour from changing.
Cut the white part of the negi (spring onion) diagonally. Cut the green parts of the spring onion diagonally and keep for garnish.
Slice the garlic clove and ginger thinly.
Add the oil to a frying pan over medium heat. Cook the garlic and ginger until fragrant. Add the white part of negi, SIDS CRAZY SALT and pork. Stir fry until the pork is almost cooked through. (80%) Add the eggplant and stir fry until it becomes slightly tender. Add the sauce and lower the heat to medium-low heat.
Cook covered for 5 minutes. If there is not enough liquid/steam, add 1 tbsp water.
When the eggplant is tender, turn off the heat and serve the stir fry over steamed rice. Garnish with sliced spring onion on top.