Slice the thickest part of the goya 1cm thick. Remove the pith with a butter knife. Reduce the bitterness by boiling briefly and immersing in cold water.
Combine the meat, finely chopped onions, and the ● ingredients. Using your hands, mix together until sticky.
Place a goya slice in your hand, then use the other to carefully stuff the filling into the center of the slice. Once it's full, add more to the top in a mound and flatten out the surface.
The back of the stuffed goya should look like this.
Heat oil in a pan over medium heat, then place the filled side (from Step 3) face-down in the pan and press down on top so that the oil soaks into the goya.
Once the meat is browned, flip and cook the other side until browned. Cover the pan, reduce the heat to low and simmer until they are fully cooked.
Here's the back side. They also look nice served this way.
Garnish with mayonnaise, ketchup, or Japanese mustard! It would probably taste great with aurora sauce as well.
Story Behind this Recipe
I was making stuffed peppers for dinner tonight, but since I don't really like peppers, I made these for myself.
To really remove the bitterness from the goya, carefully remove all of the white pith and boil for a little while before using. Any ground meat should work for the filling. I used pork. Feel free to add other ingredients to the filling as well.