Goya Champuru Stir-Fry with Firm Tofu and Pork Belly
A classic Okinawan stir-fry featuring bitter melon, pork belly, and firm tofu sautéed together with eggs for a hearty, flavorful meal. This japanese-inspired pork ready in about 30 minutes pairs medium (about 200g) goya (bitter melon), thinly sliced pork belly, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium (about 200g) goya (bitter melon)
- 250g, drained and cut into 1-inch cubes firm tofu
- 150g, thinly sliced pork belly
- 3 large eggs
- 2 tbsp vegetable oil
- 2 cloves, minced garlic
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Cut 1 medium goya in half lengthwise and scoop out the seeds with a spoon. Slice the goya into 1/4-inch thin half-moons. Sprinkle with a pinch of salt and let sit for 10 minutes, then rinse under cold water and drain to reduce bitterness.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 150g thinly sliced pork belly and cook for 4-5 minutes until browned and rendered fat is released.
- Step 3: Add 2 cloves minced garlic and stir for 30 seconds until fragrant. Add the prepared goya slices and sauté for 3 minutes until slightly softened.
- Step 4: Push ingredients to one side of the skillet, add the remaining 1 tbsp vegetable oil, and carefully add 250g firm tofu cubes. Cook for 3 minutes, turning gently to brown each side.
- Step 5: Beat 3 large eggs in a bowl and pour over the skillet mixture. Stir gently to scramble and combine all ingredients.
- Step 6: Season with 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 1-2 minutes until eggs are fully set and flavors meld.
Equipment for this recipe
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Frequently asked questions
How long does Goya Champuru Stir-Fry with Firm Tofu and Pork Belly take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Goya Champuru Stir-Fry with Firm Tofu and Pork Belly?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced pork belly from drying out.
Can I substitute ingredients in Goya Champuru Stir-Fry with Firm Tofu and Pork Belly?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goya Champuru Stir-Fry with Firm Tofu and Pork Belly for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Goya Champuru Stir-Fry with Firm Tofu and Pork Belly?
Japanese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
