Bitter Gourd and Pork, Okinawa Style (Goya Chanpuru)

  •  one bitter gourd (Goya)
  •  250g (1/4 lb) pork back ribs
  •  two eggs
  •  1 pack of tofu
  •  1/2 pack of soybean sprout
  •  cooking liquor (Sake, Mirin, Hsao Xing or Dry Sherry)
  •  sesame oil
  •  soy source
  •  salt
  •  instant bouillon cube (or dried bonito powder)

  1. Divide a bitter gourd lengthwise and remove seeds with a spoon. Then slice them about 35 mm thick. You will get many crescent-shaped pieces. 
  2. In a bowl sprinkle salt over the sliced gourd and leave for about ten minutes. 
  3. Wash the salt out of the Goya with a couple of rinses and squeeze excess water from the gourd.
  4. Cut up pork meat into small pieces. 
  5. Beat eggs. 
  6. Break tofu with fingers into bite-sized pieces and cook them in a pan with sesame oil until they become brown and transfer them to a dish. 
  7. Fry the pork meat in a pan with sesame oil and cooking liquor at low heat until browned and crispy. 
  8. Put the pieces of bitter gourd into the pan and fry them with the pork at high heat. 
  9. When the bitter gourd wilts, put the tofu back into the pan. 
  10. Add soybean sprouts and cooking liquor into the pan. 
  11. Mix and stir-fry. 
  12. Season with soy sauce and bouillon cube (or bonito powder). 
  13. Reduce the heat to low and mix in the eggs with rapid stirring until the egg is half-cooked. Remove the pan from the heat.
  14. Transfer to a serving dish and serve immediately.