1. Cut the goya into half vertically.
2. With the help of a spoon, scoop the seeds and scrape the inner white portion of the skin.
3. Chop the flesh of the goya into thin slices.
4. Rub salt on the goya slices and leave it for 10 minutes. Remove the juice by rinsing the goya with running water.
5. Dry it well with a kitchen paper.
6. Chop the onion into thin wedges.
7. Wrap the firm tofu with paper towel and microwave it for 1 minute to remove excess water.
8. Unwrap the tofu and wrap it with a new kitchen paper.
9. Keep it for a while and let the kitchen paper soak excess water.
10. Remove the paper and slice the tofu in 1 inch slices.
11. Crack 2 eggs into a bowl and beat it. Add salt and pepper and beat the egg mixture well.
12. Cut the pork into 3 slices.
13. Add sake and soy sauce to the meat and rub the seasoning into the pork well.
14. For preparing the condiments, add sake, sugar and soy sauce to miso.
15. Mix it well until it becomes a smooth paste.
16. Add cooking oil into a sauce pan.
17. Check if the oil is hot enough and pour the egg mixture into the sauce pan.
18. Quickly stir the mixture and pour it into a bowl when it’s half done.
19. Re grease the pan and add the firm tofu slices. Brown the surface.
20. Flip them over and fry until golden brown and transfer to a bowl.
21. Again add oil to the pan, add the pork meat and stir fry until brown.
22. When the pork is almost done add sliced onion.
23. Add the sliced goya and mix well.
24. Add the firm tofu and uniformly mix the condiments and keep mixing the ingredients
25. Finally add the egg mixture to the sauce pan and mix well.
26. Transfer the goya chenpuru in a plate and garnish with dry bornito flakes.