Grilled Goya and Pork Belly Stir-Fry
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 ready in about 25 minutes pairs thinly sliced pork belly, vegetable oil, minced garlic cloves 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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Goya and Pork Belly Stir-Fry take to make?
Total time is about 25 minutes (10 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 Grilled Goya and Pork Belly Stir-Fry?
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 Grilled Goya and Pork Belly Stir-Fry?
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 Grilled Goya and Pork Belly Stir-Fry 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 Grilled Goya and Pork Belly Stir-Fry?
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.
