Goya and Pork Belly Champuru, Made with HOT SPICE Umakara

A stir-fry in which the bitterness of goya (bitter melon) and the fat of pork belly are drawn together by a shake at the end. The moment that matters is the egg. Pour it in just before you take the pan off the heat, and stop while it is still soft.

HOT SPICE Umakara is a blend with chilli at the head of the ingredient list, and it is plainly hot. Second on that list, though, is chenpi (dried mandarin peel), and that citrus aroma is placed so that it lies over the fat of the pork belly. This is why the heat never comes forward on its own.

Time needed: about 20 minutes

On top of that, the tofu needs 10 minutes to drain.

Ingredients (serves 2)

• HOT SPICE Umakara: 1/2 tsp (about 1.5 g)
• Goya (bitter melon): 1 (about 250 g)
• Firm tofu (momen): 1 block (300 g)
• Thinly sliced pork belly: 150 g
• Eggs: 2
• Katsuobushi (dried bonito flakes): 1 pack (about 3 g)
• Salt: 1/3 tsp
• Soy sauce: 2 tsp
• Oil: 1 tbsp

Preparation

1. Wrap the firm tofu in kitchen paper, leave it for about 10 minutes to drain, then break it into bite-sized pieces by hand.
2. Cut the goya in half lengthways, scoop out the pith and seeds with a spoon, then cut it into 3–4mm half-moons. The more of the pith you take away, the gentler the bitterness.
3. Cut the thinly sliced pork belly into 4cm widths.
4. Break the eggs into a bowl and beat them.

Method

1. Put the “oil: 1 tbsp” into a frying pan over a medium heat and lay the tofu in. Leave it untouched for about 2 minutes, and once it has coloured, turn it and cook for another minute, then take it out.
2. Spread the pork belly into the same pan and fry it over that same medium heat. Once the fat has run and the edges begin to shrink, add the goya and fry for about 2 minutes.
3. When the green of the goya has deepened and the edges have turned translucent, return the tofu, pour the “salt: 1/3 tsp” and “soy sauce: 2 tsp” around the rim of the pan, and fold everything together in broad movements so the tofu does not break up.
4. Pour in the beaten egg, fold it through just two or three times, and take the pan off the heat while it is still soft. Egg sets in the residual heat, so stop at the point that feels early.
5. Serve, and shake over the “HOT SPICE Umakara: 1/2 tsp (about 1.5 g)” and the katsuobushi.

Do not stir it in; eat from where it has fallen. The heat and the citrus aroma arrive in turn.

The seasoning is kept restrained. Taste, and if it needs more, adjust with a pinch of salt at a time.