Cut the bitter melon in half lengthwise and take out the seeds. The pith can be eaten, but scoop them out if you don't like it.
Cut into about 3 to 5 mm thick half-moons and sprinkle with salt.
Wrap the tofu block in a paper towel and microwave for about 1 minute at 600 W and drain.
Coat the pork with flour.
Combine the eggs and dashi stock in a bowl and mix.
Heat olive oil in a frying pan and add the tofu. Once it browns, flip it over and roughly crumble into pieces with a wooden spatula.
Add the pork, bitter melon in that order and stir fry for about 1 minute over medium heat. Drizzle the sesame oil over it.
Add the beaten egg mixture from Step 5 and mix 2 to 3 times. Add the oyster sauce and soy sauce, mix lightly and serve on a plate.
Sprinkling lots of bonito flakes makes it really yummy.
Story Behind this Recipe
I tried to recreate a bitter melon champuru I had at an Okinawan restaurant.
Don't let the tofu crumble too much. You'd want to quickly finish it up after adding the egg mixture, so make sure to have the seasoning ingredients at hand. I like bitter melon so I make it fairly thick, but if it seems too bitter for you, cut it thinner, sprinkle on salt, let rest 15 minutes, and squeeze out the liquid a bit.