Goya Chanpuru ｜ Our Regional Cuisines

1. Cut the goya in half lengthwise, remove the seeds and guts with a spoon, and slice it into crescent shapes.

2. Wet the tofu. If you are using cotton (momen) tofu, wrap it in kitchen paper and weigh it down for 10 minutes to drain.

3. In another pot, boil the pork chops, add them to the pot, and simmer over medium heat for 20 to 30 minutes while skimming off the scum. If the meat releases clear liquid when you pierce it with a skewer, it's cooked to the right degree. Cut the cooked meat into strips.

4. Heat a tablespoon of oil in a frying pan, tear the tofu into large pieces by hand, and fry over medium heat for 2 to 3 minutes until browned on the edges. Remove it from the pan and place it on a plate.

5. Heat another tablespoon of oil in the frying pan and fry the goya from step 1 for about 1 minute over low to medium heat until it doesn't burn. Add salt to taste, pour in the beaten egg, and mix well. Add the pork from step 3 and the tofu from step 4, and combine everything.