Steps

1. Wash 1 head of broccoli and separate into florets. For larger florets, making a cut from the stem side will prevent them from falling apart.
   🕒 01:21
2. Peel the tough outer skin from the stem of 1 head of broccoli with a knife or peeler, and slice thinly.
   🕒 02:09
3. Cut 150g of thinly sliced pork belly into 4 portions and gently separate.
   🕒 02:47
4. Season the pork with 1/3 tsp salt and 1 clove of minced garlic, and mix to marinate.
   🕒 03:13
5. Arrange the sliced broccoli stems in the frying pan, and place the broccoli florets on top.
   🕒 03:30
6. Gently spread the seasoned pork belly over the broccoli.
   🕒 03:50
7. Drizzle 2 tbsp Cooking Sake (Rice Wine) and 2 tbsp Sesame Oil over the ingredients.
   🕒 04:13
8. Place the frying pan over heat and cook until it starts sizzling.
   🕒 04:24
9. Once sizzling, cover with a lid, reduce heat, and steam-fry until the broccoli is tender. [The Key Tip!] By steaming with the pork acting as a lid, the pork's savory juices are concentrated into the broccoli.
   🕒 04:33
10. While steam-frying, lightly beat 2 eggs.
    🕒 05:15
11. Check if the broccoli stems are tender, and steam-fry a little longer if necessary.
    🕒 05:39
12. Add 1 tbsp Soy Sauce and stir to coat everything and let the flavors meld.
    🕒 06:30
13. Push the broccoli and pork to one side of the pan, and add a little sesame oil to the cleared space.
    🕒 06:49
14. Pour the beaten eggs into the cleared space, and cook until thickened while absorbing the savory juices from the pan. [The Key Tip!] Absorbing the savory juices into the eggs helps to unify the overall flavor.
    🕒 07:09
15. Once the eggs have partially set, gently stir them to create a half-cooked consistency.
    🕒 07:26
16. Gently mix the half-cooked eggs with the broccoli and pork that were pushed to the side.
    🕒 07:41
17. Transfer to a serving dish and sprinkle with coarse black pepper (to taste), if desired.
    🕒 07:56