1. In a bowl, mix the pork with shoyu and the sherry.
2. In a separate bowl, combine the sugar, chicken broth, apple cider and cornstarch.
3. In a gallon sized bowl, combine ½ cup salt with 2 quarts water. Add the eggplant and soak for 20 minutes. Remove from the water and dry.
4. In a wok, heat the vegetable oil until smoking.
5. Add the chili-bean sauce, garlic, ginger and cook over high heat until fragrant, about 20 seconds, then add the pork and stir-fry until browned, 2 to 3 minutes.
6. Remove the cooked pork and wipe out the wok. Reheat with the remaining 2 tablespoons of oil on high heat.
7. Add the eggplant and stir-fry until it begins to soften, about 3 minutes and the skin is lightly charred. Add in the cooked pork mixture and combine.
8. Stir in the broth/cornstarch mix (making sure the cornstarch is evenly mixed in), and remove from heat once the broth thicken and is a shiny glaze. Plate and garnish with the toasted sesame seeds and scallions and serve.

Oyster sauce can be used as a finishing sauce if desired along with a drizzle of sesame oil.