Cut the bitter melon (goya) lengthwise, and using a spoon, scoop out the seeds and scrape off the inner white pith.

Slice into ⅛ inch (3–4 mm) thickness. Sprinkle the salt and sugar and rub all over the bitter melon (goya) slices. Let it stand for at least 15 minutes.

Once done, rinse with water and drain thoroughly.

Place the tofu over a paper towel and cover with another paper towel.

Press down on the tofu to squeeze out as much water as possible. Cut the tofu into big pieces. Set aside.

For the pork belly, slice into 2 inch pieces. Sprinkle salt over the pork and set aside.

Combine the hot water and bonito flakes in a small bowl. Remove the bonito flakes just before cooking.

Mix the other sauce ingredients except for the salt and pepper.

In a frying pan, heat the oil over medium high heat.

Add the tofu and fry until each side is brown. Don't turn the tofu frequently to avoid breaking up the tofu. Once done, set aside.

In the same pan, add the pork slices and fry until brown. Add a pinch of pepper and stir well.

Add the bitter melon (goya) slices and cook for 2-3 minutes or until the bitter melon (goya) slices are a bit translucent.

Add back the tofu and stir well.

Add the sauce and the bonito flakes mixture. Cook for a minute, stirring frequently to coat the ingredients with the sauce.

Once the sauce has evaporated a bit, season with salt and pepper if required.

Pour the beaten eggs on to the pan and cook until the egg is less runny. Mix the egg and the other ingredients briefly.

Turn off the heat and transfer to a plate.