Asian Pulled Pork Rice Bowl

5 from 51 votes

Asian Pulled Pork Rice Bowl

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.

Prep Time10

Cook Time1 45

Total Time1 55

Course: Main

Cuisine: Asian

Servings: people

Author: Brianna May

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