-
1
Slice the thickest part of the goya 1cm thick.
-
2
Remove the pith with a butter knife.
-
3
Reduce the bitterness by boiling briefly and immersing in cold water.
-
4
Combine the meat, finely chopped onions, and the ingredients.
-
5
Using your hands, mix together until sticky.
-
6
Place a goya slice in your hand, then use the other to carefully stuff the filling into the center of the slice.
-
7
Once it's full, add more to the top in a mound and flatten out the surface.
-
8
The back of the stuffed goya should look like this.
-
9
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.
-
10
Once the meat is browned, flip and cook the other side until browned.
-
11
Cover the pan, reduce the heat to low and simmer until they are fully cooked.
-
12
Here's the back side.
-
13
They also look nice served this way.
-
14
Garnish with mayonnaise, ketchup, or Japanese mustard!
-
15
It would probably taste great with aurora sauce as well.
