Begin by preparing all your ingredients. Chop the onion and bell pepper into bite-sized pieces, mince the garlic, and cut the pork loin into 1-inch cubes if not already done. Wash the broccoli florets and set aside.

In a mixing bowl, combine the cubed pork with half of the soy sauce and honey. Season with a little salt and pepper. Mix well to ensure all the pork cubes are coated. Let it marinate for at least 15 minutes, or for best results, cover and refrigerate for a few hours.

Heat half the olive oil in a large skillet or wok over medium-high heat. Add the chopped onion and bell pepper, sautéing until they start to soften, about 3-5 minutes. Add the garlic and cook for another minute until fragrant. Remove the vegetables from the pan and set aside.

In the same pan, add the remaining olive oil and increase the heat to high. Add the marinated pork cubes, spreading them out in a single layer. Let them sear without moving for a minute to get a nice crust, then stir-fry until they are just cooked through, about 4-6 minutes. Avoid overcooking to keep the pork tender.

Return the sautéed vegetables to the pan with the pork. Add the remaining soy sauce, honey, and the chicken broth to create a sauce. Bring to a simmer, then add the broccoli florets. Cover and let cook for 3-4 minutes until the broccoli is tender but still crisp.

Taste the sauce and adjust seasoning with salt and pepper as needed. If you prefer a thicker sauce, you can dissolve a teaspoon of cornstarch in a little water and add it to the pan, stirring well until the sauce thickens.

Serve the cubed pork and vegetables hot, ideally over a bed of steamed rice or noodles for a complete meal.