Fried Eggplant With Pork Fermented Tofu

Name: Fried Eggplant With Pork & Fermented Tofu
Ingredients: Pressure-cooked pig ears; 2 tablespoons vegetable oil; 22 grams (6 cloves) garlic, smashed; 1 Thai bird's eye chile, sliced lengthwise (optional); 1/2 small yellow onion, sliced; 100 grams shiitake mushrooms, caps only, sliced; 18 grams ginger, sliced; 17 grams cilantro, chopped; 50 grams Chinese celery, chopped (regular celery works, too); 20 grams sweet white miso; 1 1/2 pounds (3 large) pig ears; 1/4 cup quality soy sauce; 1 tablespoon mirin; 1 teaspoon black vinegar; 1 1/2 cups unsalted chicken or pork stock; Wok-fried eggplant & fermented tofu sauce; 2 pounds Chinese or Japanese eggplant, chopped into 2 1/2–inch pieces; 1 tablespoon kosher salt, plus more to taste; 2 cups canola oil; 2 tablespoons peanut oil; 25 grams (8 cloves) garlic, minced; 1/2 gram small yellow onion, minced; 1 Thai bird's eye chile, sliced lengthwise; 12 grams (1 tablespoon) ginger, minced; 1 tablespoon Shaoxing wine; 55 grams (2 tablespoons) fermented tofu curd—I use Sze Schuan brand; 55 grams (2 tablespoons) soybean paste—I use Healthy Boy brand; 33 grams (1 tablespoon) shrimp paste—I use Super brand; 1 teaspoon granulated sugar; 15 grams (1 tablespoon) palm sugar