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    Bites with Bri » Main » Asian Pulled Pork Bowl

    Asian Pulled Pork Bowl

    Published: Jun 20, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    This Asian Pulled Pork Bowl is inspired by one of my favorite Vietnamese dishes, Bun Cha. Traditionally, it is made with rice noodles, but my version has rice base. It is loaded with juicy and tender Instant Pot pulled pork and finished with loads of raw veggies for lots of texture and freshness. 

    overhead of garnished bowls

    Looking for more pork recipes? Learn How to Cook a Perfect Pork Tenderloin.

    Jump to:
    • Highlights
    • Ingredients
    • Instructions
    • Expert Tips & Recipe Notes
    • FAQs
    • Related Recipes
    • Asian Pulled Pork Bowl

    Highlights

    • Tons of different flavors & textures
    • Loaded with Instant Pot pulled pork
    • Fresh veggies
    • Great for meal prep (reheats great in the fridge)
    • Inspired by a Vietnamese dish called bun cha

    Ingredients

    Pulled Pork

    overhead pulled pork ingredients
    • Toasted Sesame Oil: Be sure to use toasted and not regular. It is darker in color and has a lot more flavor. 
    • Pork Butt: Swap for pork shoulder.
    • Chili Garlic Sauce: This comes in a small plastic jar with a green lid. You should find it near the sriracha. Swap for sriracha if you can’t find it.
    • Minced Ginger: You can use fresh or jarred. I prefer the jarred because it is much easier and still has tons of flavor.  
    • Brown sugar: Swap for honey.

    Bowl Garnishes

    overhead of bowl garnishes

    Complete list of ingredients and amounts is located on the recipe card below.

    Instructions

    before you start . . .

    • Cut the pork. Cut the pork into 2 equal pieces. This will help it become even more tender in the cooking process. Don’t worry about trimming the fat. This adds so much flavor. You can remove large chunks of fat while shredding if needed.

    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 the water. soy, fish sauce, hoisin, chili garlic, lime juice, garlic, brown sugar, and paprika. Scrape any browned bits off the bottom.

    steps 1 & 2
browned pork in pot
pork & all ingredients in pot uncooked

    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 with two forks. Add back some of the dripping from the pot. Assemble bowls and serve with extra drippings.

    steps 3 & 4
cooked pork in pot
shredded pork in pot

    NOTE -  The pork should be falling apart and super tender!

    Expert Tips & Recipe Notes

    • Brown the meat. Be sure to brown the meat a bit to give it a bit of a crust. This adds even more flavor. 
    • Prep the rice and toppings while the pork cooks. The Instant Pot will take time to come to pressure, cook, and release. This is the perfect time to make the rice and wash and cut all of your toppings. 
    • Don’t skip out on the toppings/garnishes. All of the fresh vegetables on top of these bowls add so much flavor and texture. 
    • Be sure to let the pot natural release for 15 minutes. The meat will continue to cook during this time so don’t release the pressure immediately. 
    • Serve with extra drippings. All of the flavor is in the juices in the bottom of the Instant Pot. I like to spoon some of these drippings over the rice and meat when serving. It is salty, but gives the rice such a good flavor. 
    close up of pork bowl

    FAQs

    How do you store leftover pork?

    Store leftover pulled pork separate from rice and toppings in an airtight container for 3-4 days.

    Can you make this ahead of time?

    This pulled pork is great for meal prep. You can make the pork at the beginning of the week and eat it multiple times. It reheats great in the microwave.

    What is bun cha?

    Bun cha is a Vietnamese dish that originated in Hanoi. It traditionally consists of rice noodles, grilled pork, vegetables, herbs, and a sauce/dressing.

    What can I make with pulled pork besides sandwiches?

    This asian pulled pork bowl is a great way to deviate from a barbecue pulled pork sandwich. It starts with a base of steamed rice, then is loaded with pulled pork, and fished with lots of fresh vegetables and herbs.

    Can you use any cut of pork for pulled pork?

    No. Pulled pork has to be made for a very fatty cut of pork. Pork butt or shoulder are the best options.

    How do you keep pulled pork moist?

    Serve/store leftovers with lots of the drippings from the meat. This is full of fat and flavor.

    Related Recipes

    • Beef Kabobs in the Oven
    • Baby Back Ribs in the Oven
    • Red Wine Short Ribs
    • One Pot Chicken and Rice
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    5 from 4 votes

    Asian Pulled Pork Bowl

    This Asian Pulled Pork Bowl is inspired by one of my favorite Vietnamese dishes, Bun Cha. Traditionally, it is made with rice noodles, but my version has rice base. It is loaded with juicy and tender Instant Pot pulled pork and finished with loads of raw veggies for lots of texture and freshness.
    Servings6 people
    Prep5 minutes
    Cook1 hour 45 minutes
    Total1 hour 50 minutes
    Course: Main
    Cuisine: Asian
    Author: Brianna May

    Ingredients:

    Pulled Pork

    • 1 Tablespoon toasted sesame oil*
    • 2 ½ pounds pork butt, boneless & cut into large chunks*
    • ½ cup water
    • ⅓ cup rice vinegar
    • ⅓ 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*
    • ⅓ cup brown sugar*
    • 1 teaspoon smoked paprika

    Bowls

    • 1 ½ - 2 cups of white rice, cooked according to instructions on package
    • shredded carrots
    • sliced cucumbers
    • green onions, shallots
    • red chilis
    • chopped cilantro
    • mint
    • peanuts

    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.
    • Add the water. soy, fish sauce, hoisin, chili garlic, lime juice, garlic, brown sugar, and paprika. Scrape any browned bits off the bottom.
    • 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 with two forks. Add back some of the dripping from the pot. Assemble bowls and serve with extra drippings.

    Notes:

    Toasted Sesame Oil: Be sure to use toasted and not regular. It is darker in color and has a lot more flavor.
    Pork Butt: Swap for pork shoulder.
    Chili Garlic Sauce: This comes in a small plastic jar with a green lid. You should find it near the sriracha. Swap for sriracha if you can’t find it.
    Minced Ginger: You can use fresh or jarred. I prefer the jarred because it is much easier and still has tons of flavor.
    Brown sugar: Swap for honey.
    Brown the meat. Be sure to brown the meat a bit to give it a bit of a crust. This adds even more flavor.
    Prep the rice and toppings while the pork cooks. The Instant Pot will take time to come to pressure, cook, and release. This is the perfect time to make the rice and wash and cut all of your toppings.
    Don’t skip out on the toppings/garnishes. All of the fresh vegetables on top of these bowls add so much flavor and texture.
    Be sure to let the pot natural release for 15 minutes. The meat will continue to cook during this time so don’t release the pressure immediately.
    Serve with extra drippings. All of the flavor is in the juices in the bottom of the Instant Pot. I like to spoon some of these drippings over the rice and meat when serving. It is salty, but gives the rice such a good flavor.
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Comments

    1. MC

      September 19, 2022 at 4:37 pm

      5 stars
      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!

      Reply
      • Brianna May

        September 22, 2022 at 12:23 pm

        Awesome! Thanks for sharing 🙂

        Reply

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