This is the version 2 of my Goya-Champuru recipe. The notable difference between the first one and this is that I used pork belly instead of spam so that you can taste more umami from pork, and the use of Kokuto (brown sugar) from Okinawa, which is a secret technique that non-Okinawa people rarely know. The brown sugar does not only help tone down the bitterness of Goya but adds profoundness to the dish as well. Enjoy!
1 Goya (bitter melon)
250g pork belly
150g Atsuage (Thick fried tofu)
1 medium-size onion
1 clove garlic
2 eggs, beaten
1 Tbsp sake
1 tsp Kokuto (brown sugar)
1 tsp Hondashi powder
1/2 Tbsp Soy sauce
Salt to taste
Katsuobusi, as much as you like
1. Cut the ingredients as below.
Goya: Halve lengthwise, scrape off the seeds and pith, cut off both ends, then slice into 5mm thick slices
Onion: Peel and slice thinly
Garlic: Finely mince
Atsuage: Cut into bite-size pieces
Pork belly: Slice into 5mm-thick slices
2. Heat a pan and sauté the pork belly slices on a medium to high heat until its fat renders out. Take the slices out and add the Atsuage and garlic. Sauté until slightly browned on a medium heat.
3. Put the onion, Goya and stir-fry for 2 mins on a high heat. Put the pork back in and continue frying for a minute until the vegetables are slightly wilted.
4. Add the sake, Kokuto, Hondashi and mix them in. Then add the soy sauce and stir fry for a few seconds. Adjust the saltiness with the salt.
5. Pour the beaten eggs and turn down the heat to the lowest. Wait until the egg sets, without touching. Once it does, give it a gentle stir and serve up on a large plate.
6. Sprinkle over Katsuobushi.