In an electric pressure cooker (such as the Instant Pot), heat vegetable oil on the "Sauté" function 1 minute. Add garlic, chile, onion, shiitake, ginger and sauté 5 minutes. Add cilantro, celery, and miso and mix thoroughly, sautéing another 2 to 3 minutes. Turn off "Sauté" function.
Add pig ears, soy sauce, mirin, and black vinegar, and stock and mix thoroughly. Switch to "Pressure Cook" function and cook on high pressure 1 hour.
After 1 hour, natural-release the pressure completely, uncover, then turn on the "Sauté" function again. Let liquid reduce by half.
Turn off pressure cooker and carefully remove pig ears from liquid. Let cool 5 minutes, scraping off excess ingredients. Mince and set aside for later.
Wok-fried eggplant & fermented tofu sauce
Prepare the eggplant: Sprinkle salt on eggplant and let sit 20 minutes. Press eggplant with paper towels to remove all excess water.
Heat canola oil in a wok over high heat until oil temperature reaches 375°F. Reduce heat to medium. Add eggplant and fry until white flesh is nicely browned and purple exterior is crisp, roughly 5 to 8 minutes. Remove eggplant from oil and drain on paper towels.
Remove excess oil from wok. Wipe dry with paper towels.
Make the fermented tofu sauce: Heat peanut oil over medium heat until slick and shiny. Add garlic, onion, bird’s eye chile and ginger with a dash of salt. Reduce heat to low and sauté 15 minutes.
Turn heat to high. Add minced, reserved pig ears to wok with a dash of salt. Cook 3 minutes. Deglaze pan with Shaoxing wine and reduce until nearly dry. Add tofu curd, soybean paste, shrimp paste, palm sugar, and white pepper and sauté another 3 minutes.
Meanwhile, grind Sichuan peppercorn, coriander, star anise, and urfa pepper in spice grinder until coarsely ground. Add to pork mixture and cook 1 minute. Remove from wok and set aside until ready to assemble.
To assemble the final dish, heat empty wok on high heat until smoking. This next part's a quick dance (you ready?): Add peanut oil and heat 1 minute. Add eggplant and stir-fry 30 seconds. Add soy sauce to edges of wok, letting it caramelize and cook with eggplant 30 seconds. Add fermented tofu sauce and stir-fry 3 to 5 minutes. Add black vinegar to edges of wok, letting it caramelize and cook with eggplant 30 seconds. Remove wok from heat. Stir in culantro and serve.