Goya Champurū (Okinawan — Bitter Melon, Egg, Pork Stir-Fry)

Ingredients

• 500 g goya (bitter melon), halved lengthwise, seeds scooped, sliced 5 mm crosswise
• 200 g pork shoulder, cut into 1 cm × 4 cm strips
• 3 eggs
• 100 g firm tofu, drained, pressed 15 minutes, cut into 2 cm cubes
• 60 ml vegetable oil
• 20 g bonito flakes (katsuobushi, thinly shaved)
• 15 ml soy sauce
• 8 g fine sea salt
• 4 g Tellicherry black pepper

Method

1. 1
   Blanch goya slices in boiling salted water 3 minutes to reduce bitterness; drain and squeeze gently.
2. 2
   Heat 30 ml oil in a carbon-steel wok or large cast-iron skillet over high heat until smoking.
3. 3
   Render pork strips 4–5 minutes until edges crisp; season with salt and pepper.
4. 4
   Add goya and tofu, toss 2 minutes until heated through.
5. 5
   Push mixture to wok perimeter; pour remaining 30 ml oil into center, crack eggs directly in, scramble until soft curds form, fold into vegetables.
6. 6
   Drizzle soy sauce around wok perimeter, toss constantly 1 minute.
7. 7
   Transfer to serving dish, top with bonito flakes, serve immediately.