Thai Eggplant Curry (Gaeng Phed Moo)

Using a sharp knife, remove the bone from the pork shoulder. Slice the remaining meat against the grain as thinly as possible. Add the pork to a tupperware container with ¼ cup of water, 1 tbsp of sweet potato starch, 3 tbsp vegetable oil, and 2 tsp of salt. Marinate in the fridge overnight. Cut the tops off of each eggplant and then quarter them. Squeeze the juice from one lime over the eggplants to prevent browning. Heat a large pot and add only the thick part of the coconut milk from the top of each can. Heat this until it begins to bubble rapidly. Add the curry paste and your marinated pork and cook for 5 minutes over medium heat. Then add the remainder of the coconut milk and simmer for 15 minutes. Add the eggplant, brown sugar and MSG and stir well. Simmer for 5 minutes. Turn off the heat, and add the thai basil, fish sauce and lime leaves. Serve over white rice.