Simmered Okinawan Goya with Pork and Tofu
Bitter melon (goya) stir-fried with tender pork and soft tofu, simmered in a savory-sweet sauce for a classic Okinawan vegetable and pork dish. This japanese-inspired pork ready in about 35 minutes pairs medium (about 8 oz) goya (bitter melon), pork shoulder, thinly sliced, firm tofu 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.
Ingredients
- 1 medium (about 8 oz) goya (bitter melon)
- 8 oz pork shoulder, thinly sliced
- 8 oz firm tofu
- 2 tbsp vegetable oil
- 2 cloves, minced garlic
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1/2 cup dashi stock
- 1 tsp sesame oil
- 1/4 tsp salt
Instructions
- Step 1: Cut 1 medium goya (about 8 oz) in half lengthwise, scoop out seeds, and slice thinly into half-moon shapes. Place in a bowl with 1/4 tsp salt and let sit for 10 minutes to reduce bitterness, then rinse and drain.
- Step 2: Cut 8 oz firm tofu into 1-inch cubes. Set aside.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
- Step 4: Add 8 oz thinly sliced pork shoulder and cook, stirring, for 4-5 minutes until pork is browned and cooked through.
- Step 5: Add the drained goya slices and stir-fry for 3 minutes until slightly tender.
- Step 6: Pour in 1/2 cup dashi stock, 3 tbsp soy sauce, and 2 tbsp mirin. Stir gently to combine and bring to a simmer.
- Step 7: Gently add the tofu cubes and simmer uncovered for 5 minutes, allowing tofu to absorb the sauce.
- Step 8: Drizzle 1 tsp sesame oil over the dish, toss lightly, and serve hot.
Frequently asked questions
How long does Simmered Okinawan Goya with Pork and Tofu take to make?
Total time is about 35 minutes (15 min prep + 20 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 Simmered Okinawan Goya with Pork and Tofu?
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 pork shoulder, thinly sliced from drying out.
Can I substitute ingredients in Simmered Okinawan Goya with Pork and Tofu?
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 Simmered Okinawan Goya with Pork and Tofu 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 Simmered Okinawan Goya with Pork and Tofu?
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.
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