By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
1191 cal · 105 min
Chinese Braised Pork Neck with Broccoli
Recipe GLPR12d3526509c084
A savory and aromatic one-pot braise featuring tender pork neck bones infused with the rich flavors of fermented red chile bean paste, fresh ginger, and garlic. Finished with nutritious Chinese broccoli that absorbs the silky, umami-forward sauce. Perfect served over rice.
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Ingredients
3 pounds pork neck bones
1 tablespoon sesame oil
7 cloves garlic, minced
2 tablespoons freshly grated ginger
3 tablespoons Chinese red chile bean paste
2 tablespoons sugar
1 tablespoon kosher salt
1 large bunch Chinese broccoli
1 tablespoon sesame oil, for finishing
1 tablespoon kosher salt, for finishing taste
1 cup uncooked rice, for serving (optional)
Directions
Pat the pork neck bones dry with paper towels. Heat 1 tablespoon of sesame oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the pork bones on all sides until deeply caramelized, about 8–10 minutes total. Transfer to a plate and set aside.
In the same pot, reduce heat to medium. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Be careful not to burn them.
Add the Chinese red chile bean paste, stirring well to coat the pot and combine with the garlic and ginger. Cook for 1–2 minutes, stirring frequently to release the flavors.
Pour in enough water to just cover the browned pork bones, about 6–8 cups. Stir in the sugar and 1 tablespoon of kosher salt. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer gently for 60–75 minutes, until the pork is very tender and the sauce has reduced slightly.
While the pork braises, prepare the Chinese broccoli by trimming the bottom 1 inch of the stems. Cut any thick stems in half lengthwise for even cooking.
When the pork is nearly tender, add the Chinese broccoli to the pot, nestling the pieces into the braising liquid. Cover and continue simmering for 8–12 minutes until the broccoli is tender-crisp and bright green.
Taste the braise and adjust seasoning with the remaining 1 tablespoon of kosher salt as needed. Drizzle with the remaining 1 tablespoon of sesame oil for a glossy finish.
Serve the pork neck and broccoli in shallow bowls with the rich braising sauce spooned over the top. Accompany with steamed rice if desired.
Comments
Red chile bean paste—likely found only at Harris Teeter's international aisle or requiring a trip to an Asian market—is the single-stop obstacle here; most other ingredients are standard, though Chinese broccoli is less common than regular broccoli. The stated 105 minutes ignores active prep time for trimming pork neck and breaking down aromatics, realistically adding 20 minutes to total time. Cost per serving lands around $4–5 when pork neck runs $2–3 per pound, manageable for a weeknight if you plan ahead. This braise reheats beautifully, making it genuinely worthwhile for Sunday cooking toward the week.
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