Stir-Fried Goya with Tofu and Pork Belly
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 ready in about 30 minutes pairs medium (about 200g) goya (bitter melon), firm tofu, thinly sliced 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
Instructions
- 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.
- Step 2: Meanwhile, press 200g firm tofu between paper towels to remove excess water, then cut into 1-inch cubes. Pat dry.
- 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.
- Step 4: Add 2 minced garlic cloves to the pork and cook for 30 seconds until fragrant.
- 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.
- 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.
- 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.
- Step 8: Season with 1/4 tsp black pepper, taste and adjust salt if needed. Serve hot as a nourishing Okinawan-inspired stir-fry.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Goya with Tofu and Pork Belly 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 Stir-Fried Goya with Tofu 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 firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Goya with Tofu 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 Tofu and Pork Belly for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tofu and Pork Belly?
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.
