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1
Trim the eggplants and slice them crosswise 1/4 inch thick.
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2
Put the slices in a colander, sprinkle with the coarse salt and let drain for 30 minutes.
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3
Squeeze the eggplant slices to remove the liquid, then pat dry with paper towels.
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4
Heat 1 tablespoon of the oil in a large nonstick skillet.
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5
Working in batches, arrange the eggplant in a single layer and cook over high heat until lightly browned, about 1 minute per side.
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6
Transfer to paper towels to drain.
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7
Cook the remaining eggplant, using 1 tablespoon of oil for each batch.
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8
Heat 1 more tablespoon of the oil in the skillet.
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9
Toss the pork with salt, pepper and the cayenne.
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10
Add half of the pork to the skillet and cook over high heat, stirring, until browned, about 2 minutes.
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11
Transfer to a plate.
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12
Brown the remaining pork in 1 tablespoon of oil ans add to the plate.
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13
In a small skillet, toast the sesame seeds over moderate heat, stirring, until fragrant, about 3 minutes.
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14
Heat 2 tablespoons of the oil in the large skillet.
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15
add the onions and cook over high heat, stirring occasionally, until golden, about 5 minutes.
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16
Add the chiles and cook until the skins begin to blister, 1 to 2 minutes.
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17
Lower the heat to moderate, add the garlic and cook for 1 minute.
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18
Add the tomato paste and cook, stirring, for 2 minutes.
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19
Stir in the stock, vinegar and sugar and cook for 2 more minutes.
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20
Add the eggplant, pork and any juices to the skillet, toss well and cook until heated through.
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21
Stir in the cilantro leaves and sesame seeds and serve.
