Place minced pork, soy sauce, black pepper and 1 teaspoon sesame oil in a large bowl; mix well and marinate for at least 10 minutes.
Heat 2 tablespoons of oil in a preheated wok. Saute half of the garlic until fragrant and add the aubergines. Gradually stir in the stock, stirring until the aubergines turn brown and have softened; transfer aubergines onto a plate.
Heat remaining 1 tablespoon of oil in the same wok, saute the other half of the garlic until fragrant. Add minced pork and red onions; stir-fry until pork is browned on all sides. Add chilli paste, cooked aubergines, fish sauce, sugar, vinegar, remaining teaspoon of sesame oil and stir well. Sprinkle spring onions on top and serve.