Goya Chanpuru (Bitter Melon Stir-Fried with Tofu and Pork)
Goya Chanpuru is a dish that allows you to enjoy bitter melon in a delicious way. In Japan, even children can appreciate this dish, and it is known as a popular choice to get through the hot summer months.
Ingredients
- 1 (9oz./250g) bitter melon
- - ¼ tsp salt (for bitter melon)
- - 1 tsp sugar (for bitter melon)
- 5.3oz. (150g) medium-firm tofu (momen tofu)
- 3.5 oz. (100g) thinly sliced pork belly (or Spam)
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- 1 egg
- ½ Tbsp soy sauce
- 1 Tbsp shaved bonito flakes (katsuobushi)
Instructions
- Trim both ends of the bitter melon, cut the body in half lengthwise, and remove its seeds and inner white pith using a spoon. Next, slice it into 0.2 inch (5mm) wide pieces. Then, sprinkle salt and sugar over the slices, massage them, and let them sit for 5 minutes.
- Place a weight on top of the tofu and let it sit for 30 minutes to drain. After draining, tear it into about 1 inch (2.5cm) cubes by hand.
- Cut the pork belly into 1.4 inch (3.5cm) pieces and sprinkle with salt and pepper.
- Crack the egg into a small bowl and beat it.
- Heat oil in a pan. Once the pan is hot, add the tofu and cook over medium heat until lightly browned on both sides.
- Remove the tofu from the pan and transfer it to a plate. Add the pork to the pan and sauté until its color changes. Next, add the bitter melon and continue cooking until it is slightly browned.
- Return the tofu to the pan and briefly stir-fry all the ingredients together. Pour the beaten egg and wait for about 10 seconds until the egg mixture sets slightly, then stir-fry everything again. Finally, add soy sauce to blend the flavors.
- Serve on a plate and sprinkle with shaved bonito flakes.
Notes
- You can store it in the refrigerator for up to 2 days.
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