Cut the firm eggplant into long strips, about half an inch thick. Sprinkle lightly with salt and let sit in a colander for 10 minutes.

Heat a couple of tablespoons of neutral oil in a large skillet over medium heat until shimmering. Add the salted eggplant strips and stir-fry for about 8–10 minutes.

In a small bowl, mix together chili bean paste, soy sauce, black vinegar, and sugar. Mince garlic and ginger and add to the bowl. Stir until well combined.

Pour the sauce over the cooked eggplant in the skillet. Stir to ensure every piece is coated and continue cooking for an additional 3–5 minutes.

If desired, add minced pork to the skillet and cook alongside the eggplant until browned, about 5–7 minutes.

Serve hot, garnished with chopped green onions, alongside steamed rice or noodles.