Steps

1. Separate the florets and stems of 1/2 head (approx. 150g) of broccoli. Trim off any dirty parts at the base and tough outer parts of the stems.
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2. Finely chop the separated broccoli stems into 3-5mm thick pieces.
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3. Place the finely chopped broccoli stems in a microwave-safe container and microwave on 600W for 2 minutes. After heating, drain in a colander and let cool to room temperature.
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4. Finely chop the 200g of pork scraps into 1cm pieces.
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5. Place the chopped pork scraps in a bowl, add 1 egg, 2 tbsp potato starch, 1 tsp chicken bouillon powder, 1 tsp grated garlic, and 1/4 tsp salt. Mix well while beating the egg.
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6. Squeeze out excess water from the cooled broccoli stems by hand, then add them to the bowl.
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7. Tear the broccoli florets into small pieces by hand so they can easily bind with the other ingredients, and add them to the bowl.
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8. Once the broccoli is added, mix everything until uniformly combined.
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9. Lightly oil a frying pan and heat over medium heat.
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10. Once the pan is hot, take portions of the mixed ingredients, shape them into flat rounds by lightly pressing them in your hands, and place them in the frying pan.
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11. Once arranged, cook until a crispy brown crust forms on the bottom.
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12. Flip the patties once a crispy brown crust forms on the bottom.
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13. After flipping, reduce heat to medium-low, cover with a lid, and steam for 3 minutes.
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14. After steaming for 3 minutes, and once the underside is browned and the inside is cooked through, transfer to a plate and serve. Pro Tip! By pre-heating the broccoli in the microwave, it won't be hard when cooked with the meat and will be delicious. The stems can also be finely chopped and used without waste. Pro Tip! By finely chopping the pork scraps and binding them with egg and potato starch, you can enjoy a meaty texture and juiciness that's different from ground meat.
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