Goya Champuru

Method

Halve the bitter melon lengthwise, scoop out the seeds and white pith, then slice thinly into half-moons. Lightly salt and set aside for 10 minutes to draw out excess moisture, then pat dry. Cut the tofu into 1cm cubes and pat thoroughly dry with kitchen paper. Dice the pork belly into small pieces and fry in a wok or large frying pan over high heat until the fat renders and the meat browns, then remove and set aside. In the same wok, heat 2 tablespoons of oil and stir-fry the bitter melon and onion for 3-4 minutes until slightly softened but still crisp. Return the pork to the wok, add the tofu cubes and gently toss for 2 minutes to warm through. Push ingredients to the sides, pour beaten eggs into the centre and scramble lightly, then fold everything together. Add soy sauce and mirin, toss gently for 30 seconds, season with salt and pepper, then transfer to a serving plate and top with bonito flakes whilst hot.