- 2 Asian bitter melon (goya)
- kosher salt as needed
- 2 tablespoons sesame oil
- 1 (1 pound) pork loin, cut into pieces
- 1 pinch garlic salt, or to taste
- 1 pinch garlic pepper, or to taste
- 2 eggs
- 1 tablespoon soy sauce, or to taste
- Cut tips off melons with a sharp knife; cut in half lengthwise. Scoop out white interior and seeds with a spoon; rinse the melon. Cut into very small pieces. Place in a bowl and generously add kosher salt, mixing until melon is completely covered. Cover and refrigerate until flavors combine, about 5 minutes.
- Rinse melon to remove excess salt. Place into a pot filled with water; cover and bring to a boil. Cook until melon has softened slightly, about 1 minute. Remove from heat; drain the melon.
- Heat sesame oil in a skillet over medium-high heat. Add pork; season with garlic salt and garlic pepper. Cook and stir until pork is no longer pink, 7 to 10 minutes. Add melon; cook until soft, about 5 minutes.
- Reduce heat to medium. Push pork mixture to the edges of the skillet with a spatula. Crack eggs into the center of the skillet; scramble until firm, 3 to 5 minutes. Stir contents of the skillet together until combined. Season with soy sauce.