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Creamy Japanese BBQ pork penne pasta with bok choy, broccoli, Alfredo sauce, fresh dill, crumbled cheese, and tender glazed pork in a rustic bowl.

Creamy Japanese BBQ Pork Penne with Bok Choy and Broccoli

This is a cozy creamy pasta dish with seasoned pork, broccoli, bok choy, chicken broth, Japanese BBQ sauce, and a classic four-cheese Alfredo sauce. The pork is first rubbed with a sweet, savoury spice mix, then chopped into cubes and simmered into the sauce before being tossed with penne.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch, Main Course
Cuisine Asian fusion, Japanese-inspired
Servings 4 servings
Calories 560 kcal

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.
    • Cook the penne just until al dente before adding it to the creamy Japanese BBQ pork sauce. The pasta will continue to soften as it gets tossed with the Alfredo sauce, chicken broth, pork, broccoli, and bok choy, so this helps keep the finished pasta from getting mushy.

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.

Nutrition

Calories: 560kcalCarbohydrates: 80gProtein: 29gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 46mgSodium: 993mgPotassium: 719mgFiber: 6gSugar: 13gVitamin A: 4957IUVitamin C: 104mgCalcium: 160mgIron: 3mg
Keyword Creamy Japanese BBQ Pork Penne, creamy penne with pork, creamy pork penne, easy pork pasta dinner, Japanese BBQ pork pasta, pork Alfredo pasta, pork pasta with bok choy, pork penne with broccoli, recipe
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