Creamy Japanese BBQ Pork Penne with Bok Choy & Broccoli
Creamy Japanese BBQ pork penne combines tender seared pork, savoury BBQ flavours, fresh bok choy, and broccoli in a rich, comforting pasta dish with a delicious Asian-inspired twist.
Creamy Japanese BBQ Pork Penne with Bok Choy and Broccoli brings together tender, golden-seared pork, fresh vegetables, and pasta coated in a rich, savoury sauce. The Japanese BBQ flavours add a delicious balance of sweetness and umami, while the bok choy and broccoli bring freshness and a little crunch. It’s a lovely change from traditional creamy pasta, with plenty of flavour in every bite. Perfect for a cosy weeknight dinner when you’re craving something a little different.
A Creamy Pasta with a Japanese BBQ Twist
This Japanese BBQ pork penne brings together juicy, golden-seared pork, tender pasta, bok choy, and broccoli in a creamy, savoury sauce. The slightly sweet BBQ flavour pairs beautifully with the vegetables, giving this comforting pasta dinner a delicious Asian-inspired twist.
Why You’ll Love This Sweet and Savoury Combination
The combination of creamy pasta and Japanese BBQ sauce makes this dish a little different from your usual pork pasta recipe. I especially like how the bok choy develops golden edges when seared, adding extra flavour without losing its texture. The broccoli brings a welcome bit of freshness, too.
A Cosy Dinner for Busy Weeknights
This creamy pork penne is a lovely choice for family dinners, relaxed weekends, or evenings when you want something hearty without making a traditional pasta sauce. Serve it straight from the pan while the sauce is silky and the vegetables still have a little bite. It’s comfort food with a twist.
Preparing the Seasoned Pork for Japanese BBQ Penne
The pork is generously coated in a savoury seasoning mixture before being cut into bite sized pieces for this creamy Japanese BBQ penne. I like to keep the pieces fairly even so they cook at the same rate and develop a lovely golden crust. The seasoning adds depth of flavour, while searing the pork helps create those delicious browned edges that pair so well with the creamy pasta sauce, bok choy, and broccoli.
Searing the Japanese BBQ Pork and Adding Fresh Vegetables
Start by cooking the seasoned pork until the pieces develop golden, lightly caramelized edges. Add the broccoli and let it cook in the savoury pan juices, soaking up all that lovely flavour. Next comes the creamy sauce and fresh bok choy, which wilts beautifully as everything cooks together. I like to keep a little crunch in the broccoli rather than letting it become too soft. It’s a simple way to give this creamy Japanese BBQ pork pasta a nice balance of textures.
Bringing the Creamy Japanese BBQ Pork Penne Together
Cook the penne until just al dente, then add it to the skillet with the seasoned pork, tender broccoli, and wilted bok choy. Toss everything gently so the pasta picks up the creamy Japanese BBQ sauce and all those lovely savoury flavours. I like to keep the pasta slightly firm at this stage because it continues to soften as it absorbs the sauce. The result is a colourful, satisfying pork pasta dinner with plenty of vegetables in every bite.
My Kitchen Tip: Perfectly Creamy Japanese BBQ Pork Penne
For a creamy Japanese BBQ pork penne that doesn’t turn dry, I always save a little starchy pasta water before draining the penne. Adding a splash while tossing the pasta with the Japanese BBQ sauce helps create a silky coating that clings to every piece. I also recommend adding the bok choy near the end of cooking so the stems stay slightly crisp and the leaves remain tender. It’s a simple trick that keeps this pork and vegetable pasta flavourful and beautifully balanced.
Creamy Japanese BBQ Pork Penne with Bok Choy and Broccoli
Equipment
- Large skillet or sauté pan
- Large pot (for boiling penne pasta)
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Tongs
- Colander (for draining pasta)
- Small bowl for mixing the pork seasoning
Ingredients
For the seasoned pork
- 2 pork chops large or pork loin steaks
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon chili flakes optional
- 1 tablespoon oil
- 2 tablespoons BBQ Sauce Bachan’s Japanese or another Japanese-style BBQ sauce
For the pasta
- 3 cups penne pasta
- 1 tablespoon oil
- 2 cups broccoli florets
- 3 to 4 baby bok choy halved or roughly chopped
- 2 cloves garlic minced
- ¼ cup onion diced and optional
- ¾ cup chicken broth
- 1 to 1½ cups classic four-cheese Alfredo sauce
- 1 to 2 tablespoons BBQ Sauce Bachan’s Japanese – optional for extra flavour
- Black pepper to taste
Toppings
- Fresh dill
- Crumbled feta or goat cheese
- Extra black pepper
- Toasted sunflower seeds or sesame seeds crumbled or chopped
- Small squeeze of lemon optional
Instructions
Season the pork
- Pat the pork dry. In a small bowl, mix together the brown sugar, salt, garlic powder, onion powder, paprika, black pepper, oregano, basil, and chili flakes.
- Rub the seasoning all over both sides of the pork. Let it sit for 10 to 15 minutes while you prepare the vegetables.
Sear and cook the pork
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the seasoned pork and sear until nicely browned on both sides and cooked through.
- Brush or drizzle the pork with Bachan’s Japanese BBQ Sauce during the last minute of cooking so it gets glossy and slightly caramelized.
- Remove the pork from the pan and let it rest for 5 minutes. Cut it into bite-sized cubes, just like in the prep photo.
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the penne until just tender. Drain and set aside.
Start the vegetables
- In the same skillet used for the pork, add a little more oil if needed. Add the onion, garlic, broccoli, and cubed pork.
- Cook for 2 to 3 minutes, letting the broccoli brighten and the pork pick up more flavour from the pan.
Add broth and soften the broccoli
- Pour in the chicken broth. Let everything simmer for 3 to 5 minutes, until the broccoli is tender but still has a little bite.
- This step also pulls up all the seasoning from the bottom of the pan and makes the sauce more flavourful.
Add Alfredo and bok choy
- Stir in the classic four-cheese Alfredo sauce. Add the bok choy on top and let it gently wilt into the creamy sauce.
- Add 1 to 2 tablespoons of Bachan’s Japanese BBQ Sauce if you want a deeper sweet-savoury flavour.
Toss with penne
- Add the cooked penne to the skillet. Toss everything together until the pasta is coated in the creamy sauce and the pork, broccoli, and bok choy are evenly mixed through.
- If the sauce gets too thick, add a splash of chicken broth or pasta water.
Garnish and serve
- Serve warm with fresh dill, crumbled feta or goat cheese, black pepper, and crumbled toasted sunflower seeds or sesame seeds.
- A small squeeze of lemon over the top also works really well because it brightens the creamy sauce.
Notes
- For the best flavour, season the pork before cooking and let it sit for 10 to 15 minutes. The brown sugar, garlic, salt, herbs, and spices help create a sweet and savoury crust.
- Bachan’s Japanese BBQ sauce adds a rich, salty-sweet flavour that works really well with creamy Alfredo pasta. You can use another Japanese-style BBQ sauce if that is what you have.
- The penne pasta can be cooked in advance to make this creamy pork pasta dinner faster to assemble. Just toss it in at the end with the sauce, pork, broccoli, and bok choy.
- Chicken broth helps loosen the four-cheese Alfredo sauce and keeps the pasta from feeling too heavy. Add a little extra broth if the sauce thickens too much.
- Add the bok choy near the end of cooking so it stays bright, fresh, and tender. Broccoli can go in a little earlier because it needs more time to soften.
- This creamy Japanese BBQ pork penne is best served warm, right after everything is tossed together. The sauce is creamiest when fresh.
- Leftovers can be stored in the fridge for up to 3 days. Add a splash of chicken broth, milk, or water when reheating to bring the creamy sauce back together.