Simmer Pork Belly (2.5 pound) together with 2 of the Onion (2) and Carrot (2) in enough water to cover everything. Season with Kosher Salt (to taste), Garlic Paste (to taste), and Ground Black Pepper (to taste). Simmer until the belly is tender but not falling apart.
While the meat cooks prepare the sauce. In a bowl add Soy Sauce (1/2 cup), Hoisin Sauce (1/2 cup), Pork Stock (1/2 cup), Garlic Paste (1 tablespoon), Fresh Ginger (1/2 teaspoon), Toasted Sesame Oil (1 tablespoon), Granulated Sugar (1 tablespoon), and Chinese Chili Paste (to taste).
When the meat is tender transfer to a paper towel to dry. Reserve the stock for another dish like soup.
Cut the pork belly into 3 pieces, then fry on the skin side only, until golden brown and crisp.
Let the meat cool down completely.
When the meat is cold, cut into 1/3-inch thick slices.
Saute Onion (1) in Peanut Oil (1 tablespoon) until translucent.
Add the sauce in.
Simmer for 3 minutes, check and adjust the seasoning.
Add in pork belly and Broccoli Florets (2 cup). Simmer for 2 minutes while spooning the sauce over the meat and vegetables.