Goya Champuru (Bitter Melon and Island Tofu Stir-Fry)

Split the goya lengthwise and scrape out the seeds and white pith thoroughly with a spoon.

Place the cut sides down and slice into thin half-moons.

Wipe the surface moisture from the island tofu with clean paper.

If using a wetter block, wrap it in paper, place a weight on top, and drain for about 10 minutes before cooking.

Briefly blanch the pork belly in boiling water.

Bring fresh water to a boil, add the pork, skim the foam, and simmer over medium heat for 20 to 30 minutes. When a chopstick enters easily and the center is at least 75°C, remove and cut into short strips.

Heat 1 tablespoon oil in a skillet over medium heat.

Tear the tofu into large pieces and cook for 2 to 3 minutes, turning until evenly browned outside, then remove to a plate.

Heat the remaining tablespoon of oil in the same skillet and add the goya.

Stir-fry for about 1 minute over low to medium heat without scorching; when the outside softens slightly, season with the salt.

Beat the eggs, pour them evenly over the goya, and stir broadly so they coat the slices.

When nearly set, add the pork and browned tofu and fold gently. Turn off the heat when no liquid egg remains.