Goya Champuru

Ingredients

• 1 goya (bitter melon), about 250 g
• 1/2 tsp fine salt, for rubbing
• 300 g extra-firm tofu, ideally shima-dofu
• 120 g pork belly, thinly sliced
• 2 eggs, beaten
• 1 tbsp lard or neutral oil
• 1 tbsp soy sauce
• 1/4 tsp fine salt
• Pinch of white pepper
• 3 g katsuobushi (bonito flakes)

Before you cook

• Wrap the tofu in kitchen paper, sit a plate on top and press it for 15 minutes.
• Halve the goya lengthways and scrape out every trace of the white pith and seeds with a spoon, since the pith carries most of the harshness.
• Slice the goya into 3 mm half-moons, rub them with the half teaspoon of salt, leave for 10 minutes, then rinse and squeeze them dry.
• Tear the pressed tofu into rough 3 cm pieces by hand.

Steps

1. Set a wok or large frying pan over a high heat and add the lard.
2. Fry the torn tofu, undisturbed, for 3 minutes until the underside is golden.
3. Turn the pieces, brown them for another 2 minutes, then lift them onto a plate.
4. Add the pork belly to the pan and stir-fry for 2 minutes, until the fat runs and the edges crisp.
5. Tip in the drained goya and stir-fry hard for 2 minutes, until it turns a brighter green and softens slightly.
6. Return the tofu to the pan.
7. Season with the soy sauce, salt and white pepper and toss everything together for 30 seconds.
8. Pour the beaten egg around the edge of the pan.
9. Fold the contents over two or three times as the egg sets in soft curds, then take the pan off the heat immediately.
10. Pile the champuru onto plates and scatter the katsuobushi over the top so it curls in the heat.