Pork Bowl

This pork bowl comes together in the pressure cooker, so you can whip up a meal in under an hour. What’s more, with its array of flavors, textures and ingredients, this hearty meal in a bowl is super satisfying.

If you want, you can make extra pork and use it in pork banh mi wraps or Asian-fusion tacos. There’s no shortage of options on where you can go with this pork bowl recipe!

Pork Bowl Ingredients

Jonathan Melendez for Taste of Home

• Pork tenderloin: This cut of pork has very little fat while maintaining a delicate flavor and texture.
• Mushrooms: Various types of mushrooms will work well here. You could go with mild-flavored mushrooms like button and oyster, or a savory variety like shiitake.
• Onion: This recipe calls for sweet onion, but you can easily use yellow or white onion too.
• Red bell pepper: This ingredient adds a burst of color and a sweet, vegetal flavor. Feel free to substitute it for another veg, like eggplant or green beans.
• Hoisin sauce: Thick and sweet, with a light fennel flavor, hoisin sauce is especially popular in Cantonese cooking.
• Sweet chili sauce: The name says it all! If you prefer mild heat, or no heat, you can simply add a touch more soy sauce, rice vinegar and sugar to taste.
• Soy sauce: Specifically, reduced-sodium soy sauce is best. You can also use regular soy sauce and cut the measurement in half.
• Lime juice: Asian cuisines often include all five major flavors, so lime juice brings an acidic component.
• Garlic: The pungent, savory flavor of garlic goes perfectly with this dish. That said, you can use more or less of it, according to your tastes.
• Ginger: Spicy and fragrant, freshly grated ginger adds a wonderful touch to this pork and rice bowl.
• Rice vinegar: While acidic, rice vinegar carries a more mild flavor than lime juice.
• Cilantro: When it comes to cilantro, people either love it or hate it. If you’re in the latter camp, consider Thai basil as a substitute.
• Green onion: Because of its mild flavor, green onion is great to use raw as a garnish.
• Rice: We recommend a medium- to long-grain rice, since it’s resistant to becoming clumpy and sticky.
• Lime wedges: Of course, lime wedges provide an extra squeeze of flavor, but they also add to the visual appeal of this pork rice bowl.
• Sriracha: Popular Sriracha sauce is more flavorful than spicy. Layer in a little cayenne if you want to add more heat to the sauce.

Directions

Step 1: Prep the pork and vegetables

Jonathan Melendez for Taste of Home

Place the pork in a 6-quart electric pressure cooker. Place the mushrooms, onion and red pepper over the pork.

Step 2: Make the sauce

Jonathan Melendez for Taste of Home

In a bowl, whisk together the hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar, and pour the mixture over the vegetables.

Step 3: Cook the dish

Jonathan Melendez for Taste of Home

Lock the pressure cooker lid, and close the pressure-release valve. Place the pressure-cooker on high for 20 minutes, letting it cook down all the ingredients. Allow the pressure to release naturally.

Step 4: Shred the pork, garnish and serve

Jonathan Melendez for Taste of Home

Remove the pork and shred the meat, then return it to the pressure cooker, allowing it to heat through. Ladle the pork over bowls of rice, garnished with cilantro, green onion, lime wedges and Sriracha, if desired.

Editor’s Tip: Because the pork will be very hot, it’s best to shred it using two forks.

Jonathan Melendez for Taste of Home

Pork Bowl Variations

• Use another cut of meat: You can use a fattier cut like pork belly in this pork and rice bowl, or opt for another meat altogether, like beef steak tips. Just know that each cut of meat may require slightly different cooking instructions. For example, many people prefer to make crispy pork belly in the oven, instead of the pressure cooker.
• Substitute the hoisin sauce: You may prefer another sauce, like gochujang, oyster sauce, teriyaki or plum sauce. It just depends which flavors you want to emphasize, whether that’s sweet, savory, salty or otherwise.

How to Store a Pork Bowl

You’ll want to store any leftover rice and pork separately. Allow the rice to cool for no more than two hours before transferring it to an airtight container and storing it in the fridge for up to six days. Follow similar instructions for any leftover pork, but limit storing it to five days or less.

Can I freeze a pork bowl?

Especially because the pork is shredded, it will store well in the freezer. To do this, allow it to cool to room temperature, transfer it to an airtight container and store it in the freezer for up to three months. Store any leftover rice in the freezer by placing it in a separate airtight container and keeping it for up to six months. To thaw both the pork and rice, place them in the fridge overnight.

Pork Bowl Tips

Jonathan Melendez for Taste of Home

What is the healthiest pork to eat?

Leaner cuts like tenderloin, loin chops or sirloin roast are considered the healthiest parts of the pig. Generally, the percentage of fat ranges between 25% and 50%.

How should I tenderize meat?

One trick is to tenderize meat with baking soda. Especially common in Asian cuisines, the method is popularly referred to as “velveting meat.”

What is the secret to making good rice?

From which pot you use to whether you add the rice to already-boiling water, there are a number of ways to cook rice and get a great result. If you’re curious, check out our guide to how to cook rice and decide what’s right for you.