Pork With Broccoli Recipe Filipino Style: Sweet Soy Glazed Stir Fry

This Filipino-style pork and broccoli stir fry brings sweet, savory, and umami flavors together in a 30-minute dish. The combination of tender pork slices and crisp broccoli florets creates a satisfying balance of textures that’s hard to resist.

I’ve refined this recipe to capture the authentic taste of Filipino stir fries, using a simple yet flavorful sauce made with soy sauce, oyster sauce, and a touch of brown sugar. The result is a glossy, sweet soy glaze that coats every piece perfectly.

The key to success is cooking the pork until just tender before adding the broccoli, so both ingredients finish at the same time. This ensures the pork stays juicy while the broccoli remains crisp and vibrant.

Serve this over steamed rice for a complete meal that’s both comforting and delicious. Let’s get started.

Ingredients for Pork with Broccoli Recipe Filipino Style

Thin pork slices and crisp broccoli meet a glossy sweet soy glaze for this quick stir fry.

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The pork matters here. Pork shoulder (sometimes labeled as pork butt) gives you tender, juicy slices that cook fast—avoid lean cuts like tenderloin, which dry out. Most Asian markets sell it pre-sliced thin, or ask your butcher to do it. Filipino brands of soy and oyster sauce like Silver Swan or Datu Puti are ideal, but standard supermarket versions work too. Fresh ginger and garlic are non-negotiable for authentic flavor.

No oyster sauce? Hoisin sauce plus a dash of fish sauce gets you close, though the flavor profile shifts slightly. Brown sugar can be swapped for coconut sugar or honey (not vegan, but traditional in many Filipino homes). Out of cornstarch? Potato starch or arrowroot at the same ratio works. For extra umami, a splash of calamansi juice (or lime) brightens the glaze beautifully.

Cook this fresh—it’s best the day it’s made. Leftovers keep 3-4 days in the fridge, but broccoli softens over time. Reheat gently in a skillet with a splash of water. The sauce thickens as it cools, so thin with a little water if needed. Pork can be pre-sliced and marinated a day ahead.

Step-by-Step Instructions for Pork With Broccoli Filipino Style

Master this stir-fry technique for tender pork and crisp-tender broccoli in a glossy, savory-sweet sauce.

Step 1: Marinate and Prep the Pork and Broccoli

Begin by slicing the 1.5 lb pork shoulder thinly against the grain into ¼-inch thick strips. This ensures tenderness. In a bowl, combine the pork with 0.5 cup soy sauce, 3 tbsp oyster sauce, 2 tbsp brown sugar, 5 cloves minced garlic, 1 tbsp ginger, and 0.5 tsp black pepper. Mix well and let marinate for 15 minutes.

Meanwhile, cut the 4 cups broccoli into uniform, bite-sized florets. Thinly slice the 1 whole onion. Keep the broccoli and onion separate until cooking. This prep ensures even cooking and consistent texture in the final dish.

Step 2: Stir-Fry the Pork to Perfection

Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated pork in a single layer (work in batches if needed to avoid crowding). Let it sear undisturbed for 2-3 minutes until the edges turn lightly browned.

Stir-fry the pork for another 3-4 minutes until it is fully cooked through and the sauce begins to caramelize slightly. Remove the pork from the pan and set aside. The pork should be tender with a slight glaze from the marinade.

Step 3: Cook the Aromatics and Broccoli

In the same pan, add the remaining 1 tbsp vegetable oil if needed. Add the sliced onion and stir-fry for 1-2 minutes until it becomes translucent. Add the broccoli florets and stir-fry for 3-4 minutes until they turn bright green and are crisp-tender.

The broccoli should retain a slight bite but be vibrant in color. Avoid overcooking, as it will soften further when combined with the sauce. The onion should be soft but not browned.

Step 4: Thicken the Sauce and Combine

In a small bowl, mix the 2 tsp cornstarch with 0.25 cup water to create a slurry. Pour this into the pan with the broccoli and onion. Stir well and cook for 1-2 minutes until the sauce thickens and becomes glossy.

Return the cooked pork to the pan and stir to coat everything evenly in the sauce. Cook for an additional 1-2 minutes until the pork is heated through and the sauce clings to the pork and broccoli.

Step 5: Finish and Serve

Remove the pan from heat and drizzle with 1 tsp sesame oil. Stir once more to distribute the sesame oil evenly. The dish should have a rich, savory-sweet aroma with a glossy, thick sauce coating the pork and broccoli.

Serve immediately while hot. The pork should be tender, the broccoli crisp-tender, and the sauce should be thick enough to coat the back of a spoon. Enjoy this Filipino-style stir-fry with steamed rice for a complete meal.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap regular soy sauce for tamari or a certified gluten-free soy sauce like San-J. Also replace oyster sauce with a gluten-free alternative such as coconut aminos. The rest of the ingredients are naturally gluten-free, so this modification keeps the dish just as flavorful.

Lower Sodium Version

Use low-sodium soy sauce and reduction methods to cut salt. I also recommend reducing the oyster sauce by half and boosting umami with 1 tsp fish sauce or a splash of calamansi juice instead. This keeps the dish balanced without sacrificing taste.

Dairy-Free and Vegan

This dish is naturally dairy-free, but for a vegan version, replace pork with extra-firm tofu or mushrooms. Use a vegan oyster sauce substitute, and ensure your sugar is not processed with bone char. The texture will differ slightly but still deliver great flavor.

Keto-Friendly Adaptation

Replace brown sugar with erythritol or monk fruit sweetener in equal amounts. Skip the cornstarch slurry and instead reduce the sauce by simmering uncovered for an extra 3-4 minutes. The sauce will be thinner but still packed with flavor. 💡

Allergy Considerations

For nut allergies, check oyster sauce labels as some brands contain traces. For garlic or ginger allergies, use 1 tsp asafoetida powder as a substitute. Always verify ingredient sources to avoid cross-contamination risks.

Diabetic Modifications

Cut the brown sugar by half and add 1 tsp stevia to maintain sweetness without spiking blood sugar. Serve with cauliflower rice instead of white rice to reduce carbs. The dish remains delicious while being more blood-sugar friendly.

Frequently Asked Questions