Goya Champuru (Okinawan Bitter Melon Stir Fry)

First, cut 150 g Okinawan bitter melon in half lengthways and scoop out the seeds.
Cut it into 5mm slices and place in a bowl.
Add ½ tsp salt and ¼ tsp sugar to the bowl and massage into the surface of the bitter melon. Set aside for 10 minutes.
Next, take 200 g firm tofu and wrap it with kitchen paper. Place it on a microwavable plate and microwave for 1 1/2 minutes at 600W to remove excess liquid. (No need for plastic wrap.) Leave to cool for a few minutes.
In the meantime, fill the bowl of goya with fresh water and drain to wash.
Once the tofu is cool enough to touch, cut it into bitesize cubes and heat a frying pan on medium.
Once the pan is hot, add 1 tbsp cooking oil. Add the tofu and brown on each side. Once it's brown and slightly crispy on the outside, remove it from the pan and set aside for later.
Using the same pan, add 150 g thin sliced pork belly and fry until the surface is sealed on both sides.
Add the goya to the pan and stir fry with the pork for 2-3 minutes.
Add the tofu back into the pan and sprinkle with 1 pinch salt and pepper. Mix together and add half of the 2 tsp soy sauce.
In a small bowl, whisk 1 medium egg(s). Pour it into the pan and allow it to cook until half done (do not mix at this point).
Once it's half cooked, add the other half of the soy sauce and mix thoroughly. Remove from the heat.
Plate up and sprinkle 1 tbsp bonito flakes over the top.
Enjoy!