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Pulled pork rice bowl with glazed shredded pork, pickled vegetables, sriracha mayo, and sesame seeds over jasmine rice

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 bowl delivers layers of sweet, savory, and spicy flavors with satisfying textures in every bite.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 938
Ingredients Method Notes

Ingredients
  

For the Braised Pork
  • 700 g pork shoulder
  • 480 ml low-sodium chicken stock
  • 60 ml soy sauce
  • 45 ml rice vinegar
  • 30 g brown sugar
  • 20 g fresh ginger sliced
  • 15 g garlic cloves smashed
  • 2 star anise pods
  • 1 cinnamon stick
For the Pickled Vegetables
  • 150 g carrots julienned
  • 150 g daikon raddish julienned
  • 120 ml rice vinegar
  • 120 ml water
  • 25 g sugar
  • 6 g salt
For the Rice and Assembly
  • 250 g jasmine rice uncooked
  • 375 ml water
  • pinch sea salt
  • 60 g mayonnaise
  • 15 ml sriracha sauce
  • 40 g scallions sliced
  • 15 g toasted sesame seeds
  • Lime wedges for serving

Method
 

Braise the Pork
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.