Asian Pulled Pork Rice Bowl
Tender braised pork shoulder slow-cooked until meltingly soft, glazed with its own reduced braising liquid, and served over fluffy jasmine rice with tangy pickled vegetables and spicy sriracha mayo. This Asian-inspired pulled pork rice bowl delivers layers of sweet, savory, and spicy flavors with satisfying textures in every bite.
Prep Time : 20 min
Cook Time : 3 hr
Servings : 4
20 min
3 hr
4
Ingredients
For the Braised Pork
• 700g pork shoulder
• 480ml low-sodium chicken stock
• 60ml soy sauce — this one on Amazon
• 45ml rice vinegar
• 30g light brown sugar — this one on Amazon
• 20g fresh ginger, sliced
• 15g garlic cloves, smashed
• 2 star anise pods
• 1 cinnamon stick
For the Pickled Vegetables
• 150g carrots, julienned — this one on Amazon
• 150g daikon raddish, julienned
• 120ml rice vinegar
• 120ml water
• 25g sugar
• 6g salt
For the Rice and Assembly
• 250g jasmine rice, uncooked
• 375ml water
• pinch of salt
• 60g mayonnaise
• 15ml sriracha sauce — this one on Amazon
• 40g scallions, sliced
• 15g toasted sesame seeds
• Lime wedges for serving
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Directions
- Braise the Pork
Preheat oven to 160°C. Season 700g pork shoulder with salt and pepper. In a Dutch oven, combine 480ml chicken stock, 60ml soy sauce, 45ml rice vinegar, 30g brown sugar, 20g sliced ginger, 15g smashed garlic, 2 star anise pods, and 1 cinnamon stick. Add the pork shoulder, cover tightly, and braise in the oven for 3 hours until the meat is fork-tender and easily shreds. - Prepare the Pickled Vegetables
While the pork braises, make the quick-pickled vegetables if not using store-bought. Julienne 150g carrots and 150g daikon radish and place in a bowl. Add 120ml rice vinegar, 120ml water, 25g sugar, and 6g salt, then toss well to coat. Let sit at room temperature for at least 20 minutes, stirring once halfway through. - Make the Sriracha Mayo
In a small bowl, whisk together 60g mayonnaise and 15ml sriracha sauce until smooth. Adjust spice level to taste. Refrigerate until ready to serve. - Cook the Rice and Reduce the Glaze
About 30 minutes before serving, Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 375ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. When the pork is done, remove it from the braising liquid and shred with two forks. Strain the braising liquid and return 240ml to the pot. Simmer over medium-high heat until reduced by half and thickened into a glaze, about 10 minutes. Toss the shredded pork in this glaze. - Assemble the Bowls
To assemble each bowl, place cooked jasmine rice as the base. Top with one-quarter of the glazed pulled pork. Arrange the pickled vegetables on one side. Drizzle with sriracha mayo, sprinkle with 40g sliced scallions and 15g toasted sesame seeds. Serve immediately with lime wedges on the side.
*Notes :
- The pork can be braised up to 2 days in advance and stored in its liquid in the refrigerator. Reheat gently and reduce the glaze fresh before serving for best texture.
- For a quicker version, use a pressure cooker or Instant Pot to cook the pork in just 90 minutes at high pressure with natural release. The meat will be equally tender.
- Customize your bowl with additional toppings like edamame, soft-boiled eggs, or fresh cilantro. The pickled vegetables can be made 3-4 days ahead and stored in the refrigerator for meal prep convenience.
Nutrition Facts
( per serving )
Calories
~938 kcal
Protein
44 g
Fat
52 g
Carbs
78 g
Calories
~938 kcal
Protein
44 g
Fat
52 g
Carbs
78 g
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Pulled Pork Rice Bowl
Ingredients
Method
- Preheat oven to 160°C. Season 700g pork shoulder with salt and pepper. In a Dutch oven, combine 480ml chicken stock, 60ml soy sauce, 45ml rice vinegar, 30g brown sugar, 20g sliced ginger, 15g smashed garlic, 2 star anise pods, and 1 cinnamon stick. Add the pork shoulder, cover tightly, and braise in the oven for 3 hours until the meat is fork-tender and easily shreds.
- While the pork braises, make the quick-pickled vegetables if not using store-bought. Julienne 150g carrots and 150g daikon radish and place in a bowl. Add 120ml rice vinegar, 120ml water, 25g sugar, and 6g salt, then toss well to coat. Let sit at room temperature for at least 20 minutes, stirring once halfway through.
- In a small bowl, whisk together 60g mayonnaise and 15ml sriracha sauce until smooth. Adjust spice level to taste. Refrigerate until ready to serve.
- About 30 minutes before serving, Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 375ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. When the pork is done, remove it from the braising liquid and shred with two forks. Strain the braising liquid and return 240ml to the pot. Simmer over medium-high heat until reduced by half and thickened into a glaze, about 10 minutes. Toss the shredded pork in this glaze.
- To assemble each bowl, place cooked jasmine rice as the base. Top with one-quarter of the glazed pulled pork. Arrange the pickled vegetables on one side. Drizzle with sriracha mayo, sprinkle with 40g sliced scallions and 15g toasted sesame seeds. Serve immediately with lime wedges on the side.