Drain the soaked eggplant and pat dry.
In a separate bowl, whisk together all the sauce ingredients until smooth, and set aside.
In a pan over medium heat, add the oil, garlic, and ginger. Sauté until fragrant.
Add the pork belly pieces and cook until they're browned on all sides.
Introduce the eggplant and bell pepper to the pan and stir well, ensuring everything gets a good sear.
Pour in the water and the sauce , cover the pan, allowing the eggplant to soften and the pork to cook through.
Once the pork and veggies are cooked, ensuring everything is well-coated and glossy.
Serve hot and enjoy the melding of flavors and textures!