Stir-Fried Goya with Tofu and Pork Belly

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A traditional Okinawan stir-fry blending the bitter notes of goya (bitter melon) with tender pork belly and silky tofu, balanced by savory soy sauce. This Japanese-inspired pork recipe, ready in about 30 minutes, pairs goya (bitter melon), firm tofu, pork belly for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 1 medium (about 200g) goya (bitter melon)
• 200g firm tofu
• 150g, thinly sliced pork belly
• 2 tbsp vegetable oil
• 2, minced garlic cloves
• 2 large eggs
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Slice 1 medium goya lengthwise, remove seeds with a spoon, then cut into 1/4-inch thick half-moons. Place in a bowl with 1/2 tsp salt, toss, and let sit 10 minutes to reduce bitterness.
2. Step 2: Meanwhile, press 200g firm tofu between paper towels to remove excess water, then cut into 1-inch cubes. Pat dry.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 150g thinly sliced pork belly and sauté for 4-5 minutes until edges are golden and fat renders.
4. Step 4: Add 2 minced garlic cloves to the pork and cook for 30 seconds until fragrant.
5. Step 5: Drain and rinse the salted goya, then add to the skillet. Stir-fry for 3-4 minutes until the goya is tender but still slightly crisp.
6. Step 6: Push ingredients to one side of the skillet. Crack 2 large eggs into the empty side and scramble gently until just set, about 1 minute.
7. Step 7: Add 200g tofu cubes to the skillet and drizzle 1 tbsp soy sauce over everything. Stir gently for 2 minutes until tofu is heated through and flavors meld.
8. Step 8: Season with 1/4 tsp black pepper, taste and adjust salt if needed. Serve hot as a nourishing Okinawan-inspired stir-fry.