Goya Champuru: Japanese Bitter Melon & Pork Belly Stir Fry
Goya champuru is a delicious Japanese stir fry made with pork belly and bitter melon. Specifically, goya champuru is from the island of Okinawa which has a distinctive culture apart from the rest of Japan. This dish is also really popular in Hawaii where there’s a lot of fusion with Japanese cooking.
The bitter melon can be found in Asian supermarkets and also sometimes at Whole Foods and similar grocery stores. This is a super quick and easy meal to make that tastes great. Salting the bitter melon first is an essential step for this dish to taste amazing. It leaches bitter flavor from the melon and creates a delectably balanced combination with the rest of the stir fry.
Everyone Loves Cooking With Our Heritage Pork Bacon
Now, onto the subject of pork belly. What’s the difference between pork belly and bacon, you ask? Well, they’re the same thing. They’re the exact same cut of meat. Bacon is commonly found in both cured and uncured varieties, while the same meat sold as pork belly is always uncured and often unsliced. Our heritage pork bacon is sliced and uncured, making it extremely convenient to prepare these sandwiches. This bacon is from Red Wattle pigs, renowned for having the best flavor of any heritage breed.
Free Range Heritage Pork Raised On The Rio Grande River
Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs.
These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free, just like all our other meat.
- 1 large bitter melon
- Avocado oil for cooking
- Approximately ½ pound firm tofu (organic)
- ½ pound heritage pork uncured bacon (pork belly), sliced into 2-inch pieces
- 3 eggs, beaten
- 1 tablespoon white miso
- 1 tablespoon coconut aminos
- 1 tablespoon sake
- 1 tablespoon bonito flakes
- ¼ cup water or chicken broth
- Freshly steamed rice for serving
- Slice the bitter melon in half longways and scrape the seeds out with a spoon. Slice the melon into ½ inch thick half moon slices. Add the slices into a bowl and season with sea salt. Let them sit for 15 minutes so that the salt can draw excess moisture out of the melon and soften the bitter taste. When it’s done soaking, rinse the melon off and set it out on a towel to dry.
- Heat avocado oil in a skillet over medium heat. When the oil is hot, add in the biter melon slices and cook until lightly golden brown. Set aside.
- Slice the tofu into small cubes. Add them to the skillet and fry until nicely browned. Set aside with the bitter melon.
- Beat the three eggs until airy, then lightly scramble. Set aside.
- In a small bowl, whisk together the miso, coconut aminos, sake, dashi and water or chicken broth. Keep mixing until the mixture becomes very smooth.
- Pour excess cooking oil out of the skillet. Add in the pork belly and cook over medium-high heat until browned. Add in the browned tofu and cook for a minute or so, then add in the bitter melon. Stir to combine.
- Add the sauce mixture into the skillet and toss to coat everything evenly. Add the scrambled eggs to the pan and combine just before serving.
- Portion into bowls over freshly steamed rice and sprinkle with more bonito flakes as desired. Enjoy!
Our Friendly Team Would Love To Hear From You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!
Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.