If needed, slice the pork into a few slices no more than an inch and a half thick. Heat the oil in a large sauté pan until it’s shimmering. Add the meat and cook it until it's just about cooked through, turning as needed to brown it on all sides. Turn the heat off and set the meat aside to rest for 5–10 minutes. Leave the pan as it is, you'll use again in a few minutes.

In a medium size bowl, whisk together the cornstarch, sugar, and chili flakes. Peel the garlic and the ginger root, then use a microplane to grate them into a paste. Whisk together the garlic and ginger paste, soy sauce, and wine into the cornstarch and sugar mixture.

Slice the meat as thinly as possible, then cut the slices crosswise into bite-size pieces. Transfer the meat to the bowl of sauce, and stir just to make sure all of the meat is submerged. Let sit for at least ten minutes.

Peel the stalks of the broccoli, then cut the broccoli into bite-size pieces.

Reheat the sauté pan, adding a bit more oil if needed to lightly coat the bottom of the pan. Add the broccoli to the pan, spreading out to an even layer, then let it cook without stirring for a few minutes. When you can see that the the bottom of the broccoli is starting to turn brown, stir just a bit and then let sit for another minute. Pour the sauce and the meat into the pan, and stir to combine as well as to deglaze the pan. Cover the pan, turn the heat to medium and let everything cook together for a minute. Turn off the heat but leave on the lid and let it all steam together for a few minutes, then serve with rice.

The doneness of the meat: When you slice the meat, you’ll see exactly how done it is. If it’s not close enough to done that another minute or two of cooking will get it to where you want it, then just adjust the timing of adding it to the broccoli. This recipe also works for other meats, such as steak or chicken thighs.