Air fry pork belly(use your favorite roast pork belly recipe). Save the rendered fat for the eggplant.
Slice eggplant and soak in salt water.
Cube some of the pork belly, preferrably the fatter side.
Heat 2 Tbsp of oil in the wok and stir fry the garlic and dried peppers.
Add the diced pork belly, the rendered fat, and eggplant and stir fry until eggplant is a little softer.
Push eggplant and pork to the sides of the wok and add chicken broth, Chinese 5 spice, and MSG to the bottom of the wok and let it heat up.
Make a cornstarch slurry with the water and cornstarch, then mix into the heated liquid in the wok until thickened.
Mix thickened liquid with eggplant and pork, then add sliced pork belly to coat everything.