Dishing Up the Dirt

Spicy Pork Bowls with Bok Choy & Broccoli

This nourishing bowl of pork and greens is the perfect transitional meal from summer to fall. We’re currently harvesting the first autumn broccoli and bok choy at the farm and I wanted to create something warm, spicy, and cozy to enjoy on a cool evening. This meal checked all of the boxes and really hit the spot. This recipe is all about the marinade/sauce!! I doubled the ingredients that I marinated the pork in so I could use extra for drizzling over the bowls. It was a really great decision and this is a wonderfully flavorful meal. I hope you all enjoy your first round of fall greens as much as we do. Cheers to the transitional season.

Spicy Pork Bowls with Bok Choy & Broccoli

Prep Time: 25 minutes    Cook Time: 40 minutes    Serves: 4

  • 6 Tablespoons fermented chili paste (or chili garlic sauce)
  • 4 Tablespoons honey or pure maple syrup
  • 1 "2-inch piece of fresh ginger, grated
  • 2 cloves of garlic, minced
  • 6 Tablespoons soy sauce
  • 4 1/2 teaspoons toasted sesame oil
  • 1 pound ground pork
  • 1 pound baby bok choy
  • 1 pound broccoli
  • 1 Tablespoon avocado oil (or another high heat oil)
  • 4 eggs
  • Steamed brown rice, finely chopped cilantro, thinly sliced scallions, thinly sliced radishes, and toasted sesame seeds for serving


  1. Combine all the ingredients for the marinade together in a mason jar. Secure the lid and give it a good shake. Taste for seasonings and adjust as needed.
  2. In a large bowl add the pork and drizzle half of the marinade over it. Use your hands to mix it into the meat and then set it aside for 30 minutes (or up to 2 hours in the fridge) to marinate.
  3. Meanwhile, cut the white stalks from the bok choy and slice into 1/2 inch pieces. Stack the greens together, roll them and then thinly slice them into ribbons. Keep the stalks and greens separeted.
  4. Cut the broccoli into bite size pieces.
  5. In a large cast iron skillet over medium-high heat add the pork. Cook, using a wooden spoon to break up the meat a bit, until it's cooked through and lightly browned. About 5-7 minutes. Remove the pork with a slotted spoon and wipe out the pan.
  6. Add the broccoli and bok choy stems to the pan along with 1/2 cup of water. Cover the pan and cook until the broccoli is bright green and tender, about 4-5 minutes. Uncover the pan and cook on high until the water evaporates. About 2-3 minutes longer. Remove the veggies to a bowl and keep to the side.
  7. Add the oil to the same pan and once hot add the bok choy leaves. Cook, tossing frequently until bright green and slightly wilted. About 2 minutes. Remove from the heat.
  8. Bring a medium-size pot of water to a boil. Gently lower the eggs into the water and boil for 6 1/2 minutes. Rinse under cold water then peel the eggs.
  9. Divide rice between bowls and top with the pork and cooked veggies. Toss in finely chopped cilantro, scallions, radishes and sprinkle with toasted sesame seeds. Add the eggs and drizzle with the remainder of the sauce/marinade.


*Use this recipe as a guide and adjust measurements and ingredients as necessary. Taste test as you do.

Leave a Reply

5 thoughts on “Spicy Pork Bowls with Bok Choy & Broccoli

  1. Melanie says:

    I made this last night and it was amazing!

  2. Sharon Daleo says:

    I had previously decided I wasn’t going to buy bok choy again (just too many things I like so much better), but I love the Blue Bus fermented chili paste so I decided to give this a try. Fabulous! Best bok choy ever.

    1. Andrea says:

      Yay! So happy to hear!!

  3. Mike Middelkoop says:

    I made this today. Followed the recipe to a tee (which I seldom do). This is nothing short of spectacular! What an awesome dish!

  4. Mike Middelkoop says:

    I have made this 3 times now, and it is a new favorite go. Absolutely delicious!

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