Goya Champuru

Ingredients

• 1 pcs Bitter Melon
• 300 g Firm Tofu
• 180 g Pork Belly
• 3 pcs Eggs
• 1.5 tbsp Soy Sauce
• 1 tbsp Sake
• 5 g Bonito Flakes
• 1 tbsp Neutral Oil
• 1.75 tsp Kosher Salt
• 0.25 tsp Black Pepper

Method

1. Slice {bitter_melon} into thin half moons, scrape out the seeds, and toss with {kosher_salt} to draw out harsh bitterness; let it sit until slightly softened. Drain {firm_tofu}, wrap it in towels, and press gently so it fries instead of steaming. Pat {pork_belly} dry and crack {eggs} into a bowl with a pinch of {kosher_salt} and {black_pepper}, then beat just until blended.
2. Heat a large skillet over medium high heat with {neutral_oil}. Add {firm_tofu} in a single layer and sear for several minutes per side until golden and lightly crisp, seasoning with a little {kosher_salt}. Transfer to a plate so it keeps its texture.
3. Return the skillet to medium high heat and add {pork_belly} in a single layer. Render and sauté until lightly browned at the edges and the fat turns glossy. Add {bitter_melon} and stir fry until vivid green and just tender, then splash in {sake} and let it reduce briefly. Season with {soy_sauce} and a pinch of {kosher_salt} to layer the seasoning without overwhelming the bitterness.
4. Lower to medium heat, return {firm_tofu} to the skillet, and toss gently so it stays in large pieces. Pour in {eggs} and fold just until softly set into glossy ribbons. Scatter {bonito_flakes} over the top and serve at once while the eggs are tender and the flakes perfume the heat.