Okinawan Goya Champuru

Halve the bitter melon, scoop out the seeds and pith and slice into thin half-moons. Dry the tofu; if using ordinary firm tofu, press in paper towels under a light weight for about 10 minutes.

Briefly blanch the pork belly, transfer to fresh boiling water and simmer for about 20–30 minutes until tender and safely cooked; clear juices alone are not a safety test. Slice into strips.

Heat 1 tbsp oil in a frying pan, break in the tofu and cook over medium heat for 2–3 minutes until browned, then remove. Heat the remaining 1 tbsp oil and cook the bitter melon for about 1 minute or until tender.

Season with salt, add beaten eggs and stir to set. Return the cooked pork and tofu and combine until hot throughout and the egg is fully set.