Goya Champuru

1. Add the bonito flakes and boiling water to a bowl.  Set it aside to steep.
2. In a separate bowl, toss together the bitter melon and salt. Let it sit for 10 minutes. Then rinse under cold water and drain.
3. Place the tofu on a plate. Press a heavy cutting board on top of the tofu. Allow it to sit for 30 minutes to press out the excess moisture. Then rip the tofu into bite size pieces.
4. Heat 1 tablespoon of the vegetable oil in a pan over medium high heat. Add the tofu to the pan and cook until browned and the moisture has evaporated. Transfer it to a plate and set it aside.
5. Add another tablespoon of oil to the pan. Spread the bitter melon out onto the pan. Stir fry until almost cooked through then transfer it to a plate. 
6. Pour the remaining oil into the pan. Place the pork belly into the pan. Cook until both sides are golden brown. Add the tofu and bitter melon back into the pan. 
7. Strain the bonito flakes from the water. Discard the bonito flakes. Add the reserved liquid and soy sauce to the pan. Continue cooking until the liquid evaporates. Stir in the beaten eggs. Cook until the eggs are cooked through. Season with salt and pepper to taste. Top with additional bonito flakes, green onion, and sesame seeds. Enjoy!

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