This delicious Asian Pulled Pork Rice Bowl features bold flavors, tender, juicy shredded pork, and fresh, crunchy vegetables. With authentic flavors and a filling rice base, it’s a winning recipe. Skip Vietnamese takeout and make this easy bun cha-inspired dish for a budget-friendly dinner recipe.
This Asian pulled pork rice bowl is so good that your family will think you ordered it from a restaurant! The fresh herbs, veggies, and peanuts really tie this entire dish together and provide a deliciously fresh, crunchy texture.
If you want to increase the protein even more, consider pairing this recipe with one of the following Asian-inspired dishes: Teriyaki Salmon, Orange Chicken, or Air Fryer Teriyaki Chicken.
Looking for more pork recipes? Learn How to Cook a Perfect Pork Tenderloin.
You will also love my Dutch Oven BBQ Pulled Pork.
Table of Contents
Why You’ll Love This Recipe
- Full of flavor – With an array of sauces like fish sauce, hoisin, and chili garlic, each bite of this Asian pulled pork rice bowl recipe packs a punch with flavor.
- Versatile – Easily swap the toppings and base for this Asian pulled pork rice bowl with other veggies and noodles.
- Nutrient-dense topping– The fresh vegetable toppings add color and nutrients to this yummy recipe.
- Great for lunches – Simply pack the veggies, white or brown rice, and meat separately in the fridge. Then, assemble for an easy, flavorful lunch.
- Use leftovers for other meals – If you want to switch up your meals during the week, this pulled pork works great in other dishes like tacos, quesadillas, soup, and more.
Ingredients & Substitutions
Pulled Pork
Bowls
- Toasted Sesame Oil: When making this Asian pulled pork rice bowl dish, be sure to use toasted sesame oil, as it adds a complex, nutty flavor. You can use regular sesame oil, but the flavor won’t be quite the same.
- Chili Garlic Sauce: This comes in a small plastic jar with a green lid near the sriracha and adds a nice heat to each Asian pulled pork rice bowl with rice. You can also use sriracha if you prefer a sweeter heat.
- Brown Sugar: Instead of brown sugar, you can use honey or white sugar for a touch of sweetness. This addition helps balance out the other flavors.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Asian Pulled Pork Rice Bowls
Quick Overview
- Sauté pork.
- Add seasoning.
- Cook and shred pork.
- Serve.
Step by Step Instructions
Brown the pork chunks for the Asian pulled pork rice bowl to help maximize the flavor.
Step 1: Select Sauté mode on the Instant Pot. Add the sesame oil. Once the pot is hot, add the pork pieces. Brown each side for 2-3 minutes.
Step 2: Add crushed red pepper flakes for heat. While this recipe already has some heat, you can always add red pepper flakes if you want a spicier taste. Always start with a smaller amount and increase to your liking.
Ensure you scrape off browned bits for additional flavor.
Step 3: Place the lid on the pot and be sure the valve is switched to the sealing position. Select Pressure Cook (manual) and High Pressure. Set to 60 minutes. Let the pot release pressure naturally (valve still switched to sealing) for 15 minutes. Then, quick release (valve switched to venting).
Step 4: Remove the pork and shred it with two forks. Add back some of the dripping from the pot. Assemble bowls and serve with extra drippings.
Recipe Serving Suggestions
Garnish each Asian pulled pork rice bowl with pickled daikon, sesame seeds, and additional lime wedges. I love serving this Asian pork bowl recipe with other Asian-inspired recipes. Here are a few ideas:
- Sticky Asian Pork Ribs in the Oven
- Asian Cabbage Salad with Peanut Dressing
- Stir Fry Marinated Chicken
- Salt and Pepper Chicken
Expert Tips
- Brown the pork. This is necessary when making an Asian pulled pork rice bowl, as it adds flavor to the meat. It helps caramelize the outside, locking in moisture and taste.
- Use low-sodium soy sauce if you need lower salt content. The easiest way to reduce sodium in this recipe is by selecting sauces with a lower amount of salt.
- Opt for tougher/fattier pork cuts. Since this recipe is cooked in the Instant Pot, you can use tougher cuts of meat, including pork shoulder, and still end up with tender pulled pork. Don’t use too lean of cuts (like pork loin), as the fat helps keep the pork juicy as it cooks.
- Add crushed red pepper flakes for heat. While this recipe already has some heat, you can always add red pepper flakes if you want a spicier taste. Always start with a smaller amount and increase to your liking.
Additions & Variations
- Use pickled vegetables: If you prefer a tangier flavor, consider topping each Asian pulled pork rice bowl with pickled vegetables instead of fresh vegetables. These can be store-bought or homemade. Or, you can use a combination of fresh and pickled vegetables.
- Try rice noodles: Bun cha is traditionally served with rice noodles. However, I crafted this recipe to include rice instead. If you want a more traditional Asian pulled pork bowl, make this substitution (or use other Asian noodles as a base).
- Make it low carb: For a lower carb version of this pulled pork rice bowl recipe, use cauliflower rice, zoodles, or any other similar veggie base instead of regular rice or noodles.
Recipe FAQs
Fresh or pickled vegetables are always a great side with pork, especially with this Asian pulled pork rice bowl dish. You can also serve pulled pork with soup, noodles, rice, etc.
The best way to make pulled pork roast is to allow it to cook in its own juices. You must also make sure you have enough liquid in the Instant Pot so the pork doesn’t burn.
The best liquid depends on which type of recipe you’re cooking. For example, I recommend using a combination of sauces when making dishes like this Asian pulled pork recipe. However, broth works great if you want to use the pulled pork for BBQ sandwiches.
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Asian Pulled Pork Rice Bowl
Equipment
Ingredients
Pulled Pork
- 1 Tablespoon toasted sesame oil*
- 2 ½ pounds pork butt or shoulder, boneless & cut into large chunks
- ½ cup water
- 1/3 cup rice vinegar
- 1/3 cup soy sauce
- ¼ cup fish sauce
- 2 Tablespoons hoisin
- 1 Tablespoon chili garlic sauce*
- 1 lime, juiced
- 10 cloves garlic, minced
- 1 ½ Tablespoons minced ginger, fresh or jarred
- 1/3 cup brown sugar*
- 1 teaspoon smoked paprika
Bowls
- 2 cups of white rice, cooked according to instructions on package
- sliced green onions, shallots, cucumbers, red chilis, & carrots
- chopped peanuts, cilantro, & mint
Instructions
- Select Sauté mode on the Instant Pot. Add the sesame oil. Once the pot is hot, add the pork pieces. Brown each side for 2-3 minutes.1 Tablespoon toasted sesame oil*, 2 ½ pounds pork butt or shoulder, boneless & cut into large chunks
- Add the water. soy, rice vinegar, fish sauce, hoisin, chili garlic, lime juice, garlic, minced ginger, brown sugar, and paprika. Scrape any browned bits off the bottom.½ cup water, 1/3 cup rice vinegar, 1/3 cup soy sauce, ¼ cup fish sauce, 2 Tablespoons hoisin, 1 Tablespoon chili garlic sauce*, 1 lime, juiced, 10 cloves garlic, minced, 1 ½ Tablespoons minced ginger, fresh or jarred, 1/3 cup brown sugar*, 1 teaspoon smoked paprika
- Place the lid on the pot and be sure the valve is switched to the sealing position. Select Pressure Cook (manual) and High Pressure. Set to 60 minutes. Let the pot release pressure naturally (valve still switched to sealing) for 15 minutes. Then, quick release (valve switched to venting).
- Remove the pork and shred it with two forks. Add back some of the dripping from the pot. Assemble bowls and serve with extra drippings.2 cups of white rice, cooked according to instructions on package, sliced green onions, shallots, cucumbers, red chilis, & carrots, chopped peanuts, cilantro, & mint
Notes
- Toasted Sesame Oil: When making this Asian pulled pork rice bowl dish, be sure to use toasted sesame oil, as it adds a complex, nutty flavor. You can use regular sesame oil, but the flavor won’t be quite the same.
- Chili Garlic Sauce: This comes in a small plastic jar with a green lid near the sriracha and adds a nice heat to each Asian pulled pork rice bowl with rice. You can also use sriracha if you prefer a sweeter heat.
- Brown Sugar: Instead of brown sugar, you can use honey or white sugar for a touch of sweetness. This addition helps balance out the other flavors.
- Brown the pork. This is necessary when making an Asian pulled pork rice bowl, as it adds flavor to the meat. It helps caramelize the outside, locking in moisture and taste.
- Use low-sodium soy sauce if you need lower salt content. The easiest way to reduce sodium in this recipe is by selecting sauces with a lower amount of salt.
- Opt for tougher/fattier pork cuts. Since this recipe is cooked in the Instant Pot, you can use tougher cuts of meat, including pork shoulder, and still end up with tender pulled pork. Don’t use too lean of cuts (like pork loin), as the fat helps keep the pork juicy as it cooks.
- Add crushed red pepper flakes for heat. While this recipe already has some heat, you can always add red pepper flakes if you want a spicier taste. Always start with a smaller amount and increase to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why does the soy sauce, rice vinegar, and brown sugar not have amounts listed? It just shows “? cups”
Do I have to guess the amounts? Is there a ratio?
Sorry about this! There was an issue displaying the fraction that I believe has been resolved. It should now read 1/3 cup.
I made this tonight and it was incredible! My husband and I both loved it. Super flavorful – the sauce that the pork is cooked in is to die for. I’m definitely adding this to the monthly rotation. I think guests would love it too!
Awesome! Thanks for sharing 🙂