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["In an electric pressure cooker (such as the Instant Pot), heat vegetable oil on the ""Saute"" function 1 minute. Add garlic, chile, onion, shiitake, ginger and saute 5 minutes. Add cilantro, celery, and miso and mix thoroughly, sauteing another 2 to 3 minutes. Turn off ""Saute"" function.", "Add pig ears, soy sauce, mirin, and black vinegar, and stock and mix thoroughly. Switch to ""Pressure Cook"" function and cook on high pressure 1 hour.", "After 1 hour, natural-release the pressure completely, uncover, then turn on the ""Saute"" function again. Let liquid reduce by half.", "Turn off pressure cooker and carefully remove pig ears from liquid. Let cool 5 minutes, scraping off excess ingredients. Mince and set aside for later.", "Prepare the eggplant: Sprinkle salt on eggplant and let sit 20 minutes. Press eggplant with paper towels to remove all excess water.", "Heat canola oil in a wok over high heat until oil temperature reaches 375u00b0F. Reduce heat to medium. Add eggplant and fry until white flesh is nicely browned and purple exterior is crisp, roughly 5 to 8 minutes. Remove eggplant from oil and drain on paper towels.", "Remove excess oil from wok. Wipe dry with paper towels.", "Make the fermented tofu sauce: Heat peanut oil over medium heat until slick and shiny. Add garlic, onion, bird's eye chile and ginger with a dash of salt. Reduce heat to low and saute 15 minutes.", "Turn heat to high. Add minced, reserved pig ears to wok with a dash of salt. Cook 3 minutes. Deglaze pan with Shaoxing wine and reduce until nearly dry. Add tofu curd, soybean paste, shrimp paste, palm sugar, and white pepper and saute another 3 minutes.", "Meanwhile, grind Sichuan peppercorn, coriander, star anise, and urfa pepper in spice grinder until coarsely ground. Add to pork mixture and cook 1 minute. Remove from wok and set aside until ready to assemble.", "To assemble the final dish, heat empty wok on high heat until smoking. This next part's a quick dance (you ready?): Add peanut oil and heat 1 minute. Add eggplant and stir-fry 30 seconds. Add soy sauce to edges of wok, letting it caramelize and cook with eggplant 30 seconds. Add fermented tofu sauce and stir-fry 3 to 5 minutes. Add black vinegar to edges of wok, letting it caramelize and cook with eggplant 30 seconds. Remove wok from heat. Stir in culantro and serve."]
