Stir-Fried Goya with Egg and Pork Belly

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A classic Okinawan stir-fry featuring bitter melon sautéed with tender pork belly and scrambled egg, delivering a balance of bitter and savory flavors. This Japanese-inspired pork recipe, ready in about 25 minutes, pairs goya (bitter melon), 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 2, 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

• 200 g, halved lengthwise, seeded, and thinly sliced goya (bitter melon)
• 150 g, thinly sliced pork belly
• 3, beaten large eggs
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp, for garnish bonito flakes
• 1/2 tsp salt
• 1/4 tsp white pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add 150 g thinly sliced pork belly to the pan and stir-fry for 4 minutes until browned and edges are crisping.
3. Step 3: Toss in 200 g thinly sliced goya and stir-fry with pork for 5 minutes until the bitter melon softens but retains slight crunch.
4. Step 4: Push ingredients to one side, pour 3 beaten large eggs into the cleared side, scramble gently until just set, then mix eggs through the pork and goya.
5. Step 5: Season the stir-fry with 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp white pepper, stirring for 1 minute to combine flavors.
6. Step 6: Transfer to a serving dish and sprinkle 1 tbsp bonito flakes on top for a smoky finish.