preheat oven to 350. season the pork belly with the skin on with salt, pepper, and 5 spice. sear in a hot deep pan in some oil.
make a braising liquid with 2 cups soy sauce, 2 cups mirin, 3 tablespoons of rice wine vinegar, 2 tablespoons fish sauce,
add braising liquid to pork, take some scallion tops, some ginger and some crushed garlic. bring up to a boil, cover and place in the oven for 1 hr and 45 minutes.
Next, slice the scallion bottoms (the white and the light green), and caramelize in a little oil and butter til nice and golden brown. set aside. save the dark green tops, and slice them for garnish
then peel some of the skin off the eggplants, then cut in small chunks, toss in a little salt and let some of the moisture and bitterness drain out for 1/2 hr. after that, toss in a little olive oil and roast for 30 minutes. make sure you check it every so often and move the eggplant around so it doesn't burn.
once the pork is fork tender, set aside to cool. Once cool, remove the pork and strain the liquid. Do not throw out the liquid, you will use it for the sauce. remove the skin and any bones (my butcher left some pork ribs in) and then shred the pork in large chunks, adding a bit of the braise to prevent it from getting dry.
boil a pot of water for your soba noodles. while the water is coming up, take a deep pan, and add water, a tablespoon of oil and the frozen edamame. Heat on a high setting until the water is evaporated. Add caramelized scallions, roasted eggplant, and braising liquid. Heat on a high till the eggplant and scallion melt into the sauce, thickening it up a bit. add 3 tablespoons of hoisin.
cook noodles as directed on the bag. when you drop your pasta, add the pork to the eggplant. and heat through. Take some of the pasta water and add it to your pork sauce in case its too thick. finish with the juice of one lemon
when the pasta is done, strain, place in the bowl of your choice. Add the pork ragu. garnish with scallion tops and toasted sesame if you wish.