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Goya Champuru (Stir-Fry Bitter melon with Pork and Tofu)

Featured in the Honolulu Star-Bulletin on September 2, 2009.

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Ingredients:

Goya Champuru (Stir-Fry Bitter melon with Pork and Tofu)

  • 1/4 pound belly pork
  • 2 medium bitter melon
  • 1/2 block (16 ounces or 20 ounces) tofu, drained
  • 2 teaspoons vegetable oil
  • 1 teaspoon salt (to sprinkle/rinse)
  • 1/2 teaspoon salt
  • Dash MSG or dashinomoto seasoning, optional

Directions:

  1. In a small saucepan, pre-boil pork by covering pork with water, bring to a rolling boil, drain and rinse.
  2. In the same saucepan, add just enough water to barely cover the pork, and bring to a boil again.
  3. Cover and simmer for about 15-20 minutes until the pork is tender and can be easily pierced.
  4. Cool, cut into 1/4-inch slices.
  5. Cut bitter melon in half lengthwise, remove seeds, sprinkle with the 1 teaspoon of salt and let stand for 20 minutes.
  6. Rinse and drain well.
  7. Slice into 1/4-inch widths.
  8. Heat oil in skillet to medium high, add pork and fry until lightly browned.
  9. Break tofu into pieces, and stir-fry tofu until brown in color.
  10. Add bitter melon, increase heat, and season with salt.
  11. Cook for 1 minute or until desired doneness.

Makes 3 servings.

Note: Tuna may be substituted for the pork. Bean sprouts and beaten eggs may also be added at the end.

Approximate Nutrient Analysis per serving:
420 calories, 36 g fat, 10 g saturated fat, 25 mg cholesterol, greater than 800 mg sodium, 5 g carbohydrate, 4 g fiber, 0 g sugar, 25 g protein

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