The 34th Okinawan Festival this weekend focuses on “Sharing Uchinanchu Aloha,” 9 a.m. to 9:30 p.m. Saturday and 9 a.m. to 5 p.m. Sunday at Kapiolani Park. Enjoy all sorts of onolicious food, bon dancing from 5:30 to 9:30 p.m. Saturday, J-pop artists, traditional artists, martial artists and Hawaii cultural arts groups.

Shuttle service for $3 will be available to and from Kapiolani Community College, 7 a.m. to 10:30 p.m. Saturday and 7 a.m. to 6 p.m. Sunday. Follow the festival at facebook.com/okinawanfestival and use the hashtag #okifest2016.

Visit okinawanfestival.com or call 676-5400.

This week’s recipes come compliments of the college’s culinary arts program.

Goya Champuru (Bittermelon Stir-Fry)

• 1 large bittermelon, cut in half lengthwise and seeds removed
• 1 teaspoon salt
• 2 tablespoons canola oil
• 1/2 pound thinly sliced pork
• 1 (20-ounce) block firm tofu
• 1 tablespoon soy sauce
• 2 large eggs, beaten
• Salt and pepper, to taste

Thinly slice bittermelon into half-moon-shaped pieces and place in bowl. Sprinkle with salt and toss until liquid begins to release; set aside 10 minutes. Rinse bittermelon in ice water, drain; set aside to dry.

On high, add oil and heat wok or medium-size saute pan. When oil lightly smokes, add pork and quickly saute until it is half cooked; add bittermelon and stir well. Take a small spoon and scoop pieces of tofu into the pan; add soy sauce and stir well, being careful to keep tofu as intact as possible. Add eggs; stir until cooked. Season with salt and pepper if needed. Serve hot. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 290 calories, 19 g fat, 3 g saturated fat, 125 mg cholesterol, 650 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 26 g protein

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Rafute (Okinawan Braised Pork Belly)

• 3 pounds pork belly
• 1/2 gallon water
• 2 cups dashi or pork stock
• 1 clove garlic, crushed
• 1 slice ginger, 1/4-inch thick
• 1/4 cup soy sauce
• 1 tablespoon miso
• 1/4 cup sugar

Place pork in large pot and add water to cover completely. Turn heat to medium and boil for 50 minutes, covered. Skim fat from top.

Remove pork from pot; set aside to cool. Stock can be saved and used in place of dashi to make the finished dish. Once pork has cooled enough to handle, slice into 1/2-inch-thick pieces.

In large pan, place dashi (or pork stock), garlic, ginger, soy sauce, miso and sugar and quickly bring to a boil, making sure sugar dissolves completely. Reduce to simmer and place sliced pork in neat, even rows into pan. Simmer until liquid is reduced by 3/4 (about 30 minutes). Remove pork from sauce and serve. Discard remaining sauce as pork will be well flavored from simmering. Serves 8.

Approximate nutritional information, per serving: 860 calories, 85 g fat, 31 g saturated fat, 120 mg cholesterol, 550 mg sodium, 5 g carbohydrate, no fiber, 5 g sugar, 17 g protein

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Andagi (Okinawan Doughnuts)

• 4 cups flour
• 1/2 teaspoon salt
• 1-3/4 cups granulated sugar
• 2 tablespoons baking powder
• 4 eggs
• 1 cup sour cream or plain yogurt
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

In large bowl, combine flour, salt, sugar and baking powder; mix well.

In medium bowl, combine eggs, sour cream or yogurt and vanilla; mix well.

Add wet ingredients to dry ingredients; mix by hand, removing any lumps, until batter forms a thick texture. Chill 1 hour before frying (batter can be chilled for up to 3 days).

Heat about 4 inches vegetable oil to 350 degrees and carefully drop about 2 tablespoons of batter into oil. Cook until golden brown on all sides. Makes about 35 pieces.

Note: Andagi batter also can be used to make ono waffles or pancakes.

Approximate nutritional information, per piece: 140 calories, 5 g fat, 1 g saturated fat, 25 mg cholesterol, 150 mg sodium, 22 g carbohydrate, no fiber, 10 g sugar, 2 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.