Stir-Fried Goya with Eggs and Pork Belly

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

A classic Okinawan stir-fry featuring bitter melon balanced with savory pork belly and fluffy scrambled eggs. This Japanese-inspired stir-fry recipe, ready in about 22 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 320 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: 12 min Serves 3 Japanese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 150 g thinly sliced pork belly and cook for 4-5 minutes until browned and crispy at the edges.
  2. Step 2: Add 2 minced garlic cloves and 250 g thinly sliced goya to the skillet, stir-frying for 3-4 minutes until the bitter melon softens and becomes fragrant.
  3. Step 3: Push the pork and goya to one side of the skillet, crack 3 large eggs into the cleared space, and scramble gently until just set, about 2 minutes.
  4. Step 4: Combine all ingredients in the skillet, season with 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper, tossing everything together for 1 minute before serving hot.

Frequently asked questions

How long does Stir-Fried Goya with Eggs and Pork Belly take to make?

Total time is about 22 minutes (10 min prep + 12 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 Stir-Fried Goya with Eggs and Pork Belly?

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 goya (bitter melon) from drying out.

Can I substitute ingredients in Stir-Fried Goya with Eggs and Pork Belly?

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 Stir-Fried Goya with Eggs and Pork Belly 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 Stir-Fried Goya with Eggs and Pork Belly?

Japanese stir fry 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.

Related recipes