Chinese Broccoli with Crispy Pork

Chinese Broccoli Closeup Shot

Chinese broccoli.

It’s like a cool hybrid between broccolini and bok choy. It has delicious broccoli-tasting stems & florets, but it has leaves too!

So basically you get two vegetables in one.

I love picking mine up at the local farmers market (I know, I’m lucky to have such a selection to choose from). You can also find it at a local Asian market!

But, if you’re having trouble finding Chinese broccoli (or you just want to take a quick trip to the store), you can totally substitute a combination of broccolini & bok choy instead. The broccolini are just like the stems of the Chinese broccoli, and the bok choy takes the place of the leaves.

I also recommend this substitution if you’re sensitive to bitter flavors, since Chinese broccoli can be a bit on the bitter side, kind of like broccoli raab. Using broccolini gives the dish a sweeter flavor, and the bok choy is light and delicious.

Chinese Broccoli with Crispy Pork Over Brown Rice

This dish is inspired by takeout from a local Thai restaurant.

We randomly ordered it, and omg, it was SO GOOD!

Tender pieces of Chinese broccoli, crispy chunks of salty pork, all slathered in oyster sauce (my favorite). Nom Nom.

It seemed relatively easy to recreate, so I took a stab at it.

First, I sautéed chunks of pork belly until they were crispy all over, and drained them on a paper towel. Then you just sauté up the greens in garlic and red pepper flakes and cook until tender in a light sauce made from chicken broth, soy sauce, a little sugar, and oyster sauce. Easy peasy.

Try it next time you’re craving take out!

Chinese Broccoli with Crispy Pork in White Bowl

Chinese Broccoli with Crispy Pork

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4
Author: Erica Julson


  • 1 1/2 cups uncooked brown rice
  • 2 tablespoons olive oil
  • 12 oz cured salt pork, cut into 1/2 inch cubes
  • 1 large bunch Chinese broccoli, chopped into 2 inch pieces OR 12 oz broccolini chopped into 2-inch pieces plus 1 small head of bok choy leaves and thin parts of stems cut into 3 x 1 inch strips (about 2 cups, packed)
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 1/4 cup chicken broth
  • 1/2 teaspoon black pepper


  • Place the rice in a pot or rice cooker with 3 cups water. Cook according to package instructions, and set aside for serving.
  • Meanwhile, heat the olive oil in a large nonstick skillet over high heat. Add the pork pieces and cook for about 10 minutes, turning occasionally, until crispy on all sides. Remove to a paper towel lined plate and set aside.
  • Add the Chinese broccoli (or broccolini and bok choy), garlic, and red pepper flakes to the pan. Saute one minute until fragrant. Add the soy sauce, oyster sauce, sugar, chicken broth, and black pepper. Cook uncovered, stirring often, over high heat for about 6 minutes, or until the broccolini is crisp tender.
  • Add the pork and saute one more minute until heated through and everything is covered in sauce. Serve over warm brown rice.

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