Steps

1. Wrap firm tofu 1/2 block in paper towels, place a weight on top, and drain in the refrigerator for about 1 hour. Tip: Place a flat dish on top to ensure even weight distribution.
   🕒 00:20
2. Trim the ends off bitter melon 1/2 and cut it in half lengthwise.
   🕒 00:46
3. Use a spoon to scoop out the seeds and pith from the bitter melon. Tip: The pith is not bitter, so you can remove it quickly.
   🕒 00:54
4. Slice the bitter melon into 4-5mm thick pieces.
   🕒 01:10
5. Sprinkle salt 1/4 tsp and sugar 1 tsp over the sliced bitter melon and let it sit for 5 minutes. Tip: Using both salt and sugar together helps to moderate the bitterness while also seasoning the melon.
   🕒 01:21
6. Cut pork belly (thinly sliced) 100g into 2-3cm pieces and season with a pinch of salt and a pinch of coarse black pepper.
   🕒 01:51
7. Tear the drained tofu into bite-sized pieces by hand.
   🕒 02:18
8. Heat vegetable oil 1 tsp in a frying pan over medium heat and fry the tofu alone.
   🕒 02:39
9. Once the tofu is lightly browned on one side, flip it over. Once browned on both sides, remove it to a plate.
   🕒 02:58
10. Add sesame oil 1 tsp to the frying pan and stir-fry the bitter melon over medium heat.
    🕒 03:20
11. Remove the bitter melon once it's about 80-90% cooked.
    🕒 03:50
12. Stir-fry the pork in the same frying pan over medium heat, breaking it apart as it cooks.
    🕒 04:08
13. When the pork is almost cooked through, return the drained tofu and bitter melon to the pan.
    🕒 04:30
14. Briefly stir everything together and season with a pinch of salt and a pinch of coarse black pepper.
    🕒 04:40
15. Pour in 1 beaten egg and wait for about 10 seconds.
    🕒 05:15
16. Shake the pan to quickly scramble the egg.
    🕒 05:34
17. Finally, add soy sauce 2 tsp and stir everything together briefly.
    🕒 05:51
18. Serve on a plate. Enjoy!
    🕒 06:18