1 pound ground pork, preferably from the shoulder
2 tablespoons rice vinegar
1 tablespoon sambal oelek or other Asian chile sauce 1 tablespoon cornstarch
1/4 cup soy sauce
Six 8-ounce Asian eggplants, halved lengthwise
1 tablespoon peanut oil, plus more for brushing
Kosher salt
2/3 cup chicken stock or low-sodium broth
1/4 cup dry sake
1 1/2 tablespoons sugar
1 tablespoon toasted sesame oil
1 teaspoon chile-bean sauce, such as Lee Kum Kee Toban Djan
3 scallions, minced, plus thinly sliced scallions, for garnish
4 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger Steamed rice, for serving