Prepare the okra by trimming the stem and making a vertical cut. Slice the eggplants into six pieces each and thinly slice the onion. Tear the red chili into halves. Combine the marinade ingredients and onion in a microwave-safe bowl, cover loosely with plastic wrap, and heat for 2 minutes. Transfer to a tray and let cool.

Boil 4 cups of water in a 20cm pot over high heat until large bubbles form.

Add 3 cups of water to the pot to lower the temperature to about 70°C, then reduce to low heat.

Cook the pork slices in batches of three until the color changes. Drain and transfer to the marinade tray while still hot.

Heat 3 tbsp of salad oil in a frying pan over high heat. Fry the eggplants skin-side down and add the okra. Cook for about 2 minutes, turning occasionally, until softened. Drain excess oil.