Ingredients

  • Serves 2-3 people
  • 1 tbsp vegetable oil 

  • 150 g spam luncheon meat (cut into large pieces) or 150 g pork belly (skin and bone removed, thinly sliced)

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Recipe Courtesy of
Asian Food Network

Goya Champuru

This simple stir-fry that has its roots in over a thousand years of trade history between Okinawa and South East Asia, Japan, China and most recently America. It is THE iconic dish of Okinawa and tells its whole story in just one plate. Although you can substitute pork belly for the Spamif you really have an aversion, just know that I asked one 90-year old Okinawan lady what they had used on the island for their goya champuru before Spam. Her response, “I don’t even remember.”
  • Easy
  • 15 min
  • 10 min
  • 10 min
  • 4 steps
  • 11 Ingredients
  • Easy
  • 4 steps
  • 11 Ingredients
  • 15 min
  • 10 min
  • 10 min

Instructions

  1. Prepare tofu and melon

    • To prepare the tofu, wrap it in absorbent paper and place in a dish with a heavy plate on top. 
    • Allow to stand for 15 minutes. For the bitter melon, split it in half lengthwise and scrape out the seeds and spongy centre with a spoon. 
    • Scatter with salt and allow to drain in a colander for 15 minutes. Rinse well in cold water and drain.


  2. Fry pork

    • In a hot wok,add the oil and fry Spam or pork belly until it is browned and has released its oil. Remove the Spamfrom the wokand set aside. 
    • Add in the bitter melon and stir-fry until softened for about 2 minutes, then remove it from the wok and add it to the Spam.


  3. Add in tofu

    • Add a little more oil to the wok if necessary and break the tofu into the oil. Fry until the tofu starts to brown, stirring just occasionally.
    •  Add the Spam (or pork) and bitter melon back into the wok withthe soy, sake and mirin. Toss to combine.


  4. Add eggs

    • Move all the contents of the wok to one side and add the beaten egg to the open side. Stir the eggs unti lit starts to set, then stir through the other ingredients.
    Add eggs


Plate and Serve!

Toss through the bonito flakes, season to taste and serve.

Plate and Serve!

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Ingredients
  • Serves 2-3 people
  • 1 tbsp vegetable oil 

  • 150 g spam luncheon meat (cut into large pieces) or 150 g pork belly (skin and bone removed, thinly sliced)

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