Grilled Goya and Pork Belly Stir-Fry

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bitter melon (goya) stir-fried with tender pork belly slices and aromatics, delivering a classic Okinawan flavor with a smoky finish from the grill. This Japanese-inspired pork recipe, ready in about 25 minutes, pairs goya (bitter melon), pork belly, vegetable oil 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.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 350 cal/serving

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Ingredients

1 medium (about 200 g), halved and thinly sliced goya (bitter melon)
250 g, thinly sliced pork belly
2 tbsp vegetable oil
3, minced garlic cloves
1 tbsp soy sauce
1 tbsp sake
1 tbsp, for garnish bonito flakes
1 tsp, for garnish toasted sesame seeds

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Instructions

Step 1: Preheat a grill pan over medium-high heat. Lightly brush 1 medium (about 200 g) thinly sliced goya halves with 1 tbsp vegetable oil and grill for 3 minutes per side until lightly charred and softened, then set aside.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 250 g thinly sliced pork belly and 3 minced garlic cloves, stirring frequently for 5-6 minutes until pork is browned and crisp at edges.
Step 3: Add the grilled goya slices back into the skillet with 1 tbsp soy sauce and 1 tbsp sake. Stir-fry everything together for 2 more minutes until sauce slightly reduces and coats the ingredients.
Step 4: Remove from heat and garnish with 1 tbsp bonito flakes and 1 tsp toasted sesame seeds to add smoky umami and nutty crunch.