Bring a pot of water to a boil to cook the pork.

Peel the eggplant in stripes lengthwise, then slice into 1/2-inch (1 cm) rounds. Cut the pork into bite-sized pieces.

In a microwave-safe bowl, mix together the soy sauce, vinegar, sugar, mirin, and ginger (if using). Add the eggplant, cover loosely with plastic wrap, and microwave at 500W for 2–3 minutes.

Once the water is boiling, add the pork slices one at a time and cook until they change color. Remove from the water.

Add the cooked pork to the eggplant mixture, drizzle with sesame oil, and toss to combine.