Steps

1. Slice the **bitter melon (1)** lengthwise, remove the seeds, and thinly slice to about **3-4mm thick**.
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2. Sprinkle **1+ tsp of salt** over the sliced bitter melon, lightly knead, and let sit for **5-6 minutes**. Rinse off the salt with water, drain, and squeeze out excess moisture.
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3. Remove the pits from the **4 pickled plums** and lightly mash them with the back of a knife.
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4. Beat **4 eggs** in a bowl, add the mashed pickled plums, and mix well.
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5. Heat **2 tbsp of white sesame oil** in a frying pan and pour in the egg mixture all at once. Stir-fry while stirring vigorously.
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6. Add a little more oil, swirl the pan, and cook the eggs until they come together, forming a half-cooked state. Transfer to a plate.
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7. Wipe the frying pan used for the eggs with a paper towel.
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8. Add the **100g of pork belly slices** to the pan and stir-fry until the fat renders.
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9. Once the pork belly has rendered its fat, add the bitter melon (which has been salted, rinsed, and drained), **10g of thinly sliced green onion**, and **10g of thinly sliced ginger**. Stir-fry together.
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10. Add **3 tbsp of cooking sake (rice wine)**, **4 tbsp of soy sauce**, **3 tbsp of sugar**, and **50ml of soup stock**. Mix well.
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11. Cover with a lid and simmer for **about 4 minutes**. **(The key here!)** Simmer until the bitter melon turns a brownish color for flavors to fully infuse.
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12. Place the cooked egg mixture on top of the braised ingredients.
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13. Cover again with a lid and simmer for **about 2 minutes**.
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14. Drizzle in **1+ tbsp of sesame oil**, turn the heat to high, bring to a vigorous simmer, then turn off the heat. It's ready!
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