• Broccoli (large)1/2 head (180g)
• Pork shoulder butt200g
• ★Oyster sauce and soy sauce1/2 tbsp each
• ★Sake and mirin1 tbsp each
• ★Black pepperto taste
• ★Sesame oil (for finishing)1 tsp
• Sesame oil1 tsp
• Salta pinch
• Vegetable oilto taste
• Cornstarch1 tbsp

1. 1

   Cut 1/2 head (180g) of broccoli into bite-sized florets and microwave for 2 minutes. Keep it slightly firm, then spread it out and let the steam escape to remove excess moisture.

2. 2

   Heat 1 tsp of sesame oil in a frying pan and stir-fry the broccoli. Season with a pinch of salt and set aside.

3. 3

   Mix the 200g pork shoulder butt with 1 tbsp sake, 1/2 tbsp soy sauce, and 1 tbsp cornstarch to marinate.

4. 4

   Heat vegetable oil in the frying pan and stir-fry the pork. It will clump together at first, so use cooking chopsticks to break it apart while cooking.

5. 5

   Return the broccoli to the pan and add the ★ seasonings: 1/2 tbsp each oyster sauce and soy sauce, 1 tbsp each sake and mirin, and black pepper to taste. Mix everything well.

6. 6

   Finish by adding ★1 tsp sesame oil and toss everything together to add a fragrant, toasted aroma.

After heating the broccoli, spread it out and let the steam escape to remove excess moisture and prevent the dish from becoming watery. Stir-frying with sesame oil gives the dish a fragrant, toasted finish.

• Calories320 kcal
• Protein28 g
• Fat12 g
• Carbs18 g
• Sodium2.2 g