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5 from 2 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.
Prep Time5 mins
Cook Time1 hr 45 mins
Total Time1 hr 50 mins
Course: Main
Cuisine: Asian
Servings: 6 people
Author: Brianna May

Ingredients

Pulled Pork

  • 1 Tablespoon toasted sesame oil*
  • 2 ½ pounds pork butt boneless & cut into large chunks*
  • ½ cup water
  • cup rice vinegar
  • 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*
  • 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.