Sautéed Goya (Bitter Melon) with Pork and Okinawan Black Vinegar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory stir-fry combining bitter melon with tender pork slices and tangy black vinegar, capturing Okinawa’s balance of flavors. This japanese-inspired pork (low carb) ready in about 30 minutes pairs thinly sliced pork shoulder, Okinawan black vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 3 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare 200 g goya by halving lengthwise, removing seeds with a spoon, then slicing into 1/4-inch crescent pieces. Sprinkle lightly with salt and let sit for 10 minutes to reduce bitterness, then rinse and drain.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add 2 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add 150 g thinly sliced pork shoulder and cook, stirring frequently, for 4-5 minutes until the pork is browned and cooked through.
  5. Step 5: Toss in the prepared goya slices and stir-fry for 3-4 minutes until they soften but retain some crunch.
  6. Step 6: Pour in 2 tbsp Okinawan black vinegar and 1 tbsp soy sauce, stirring to coat all ingredients; cook for another 2 minutes until the sauce slightly reduces.
  7. Step 7: Adjust seasoning with salt if needed, then sprinkle 1 tsp toasted sesame seeds over the top before serving.

Frequently asked questions

How long does Sautéed Goya (Bitter Melon) with Pork and Okinawan Black Vinegar 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 Sautéed Goya (Bitter Melon) with Pork and Okinawan Black Vinegar?

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 shoulder from drying out.

Can I substitute ingredients in Sautéed Goya (Bitter Melon) with Pork and Okinawan Black Vinegar?

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 Sautéed Goya (Bitter Melon) with Pork and Okinawan Black Vinegar 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.

Is Sautéed Goya (Bitter Melon) with Pork and Okinawan Black Vinegar low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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