Fireworks Banh Mi Bowls with Ginger Miso Rice

We love the slow cooker version of this meal. However, we decided to give it a try in the instant pot. And we followed a different marinade recipe. The spice mix was a lot of Chinese 5 spice and vinegar and lime. It does look like a lot of acidities and it is, but sometimes pork needs it. It's rich, right? I really love the 5 spice here. It's definitely a twist on our usual Banh Mi. This will easily serve 6 or more with a little leftover.

Ingredients:

For pork:
3 1/2 lbs pork shoulder, fat trimmed
2 tsp Chinese five Spice
2 tsp kosher salt
1/2 tsp ground pepper
1 tbs olive oil
2 tbs Fireworks ginger miso butter
1/2 cup seasoned rice vinegar
1/2 cup fresh lime juice
1/2 cup water

For rice:
2 Tbs Fireworks ginger miso butter 
2 cups white or brown rice
4 cups water or broth

For Toppings:
1/2 cup shredded carrots
1/2 cup thinly sliced cucumbers
1/2 cup thinly sliced radishes or red cabbage
1/4 cup thinly sliced green onion
1/4 cup cilantro
1/2-1 whole fresh jalapeno thinly sliced
1 fresh lime, sliced for garnish

You can add teriyaki sauce, hot pepper sauce, tamari or coconut aminos for garnish and final seasoning. We set those at the table for each person to add to their liking.

Preparation:

Heat Instant Pot on the saute setting. While its heating, rub the kosher salt, Chinese five-spice, and pepper on the pork. Then slice the pork into smaller chunks, against the grain into 8 pieces. Add the olive oil to Instant Pot and sear pork on all sides until a deep color develops about 7 minutes. Next add rice vinegar, lime juice, and water. Finally, add the lid and secure it. Set to pressure cook on high for 1 hour.

While the pork cooks, cook the rice and get the toppings ready. Follow the directions for cooking rice from its package, subbing the Fireworks ginger miso butter for other butter or oil. Put each vegetable topping in its own bowl.

Once the pork is done cooking, release the seal and allow the steam to escape. Once the steam has escaped, carefully remove the lid.

Remove the pork from the pot. Set on a large cutting board with a moat to catch the excess juices. Shred the meat with two large forks, into bite sized pieces. To make the bowls start with a bed of rice, then pork, then cabbage, adding the rest as you please. Garnish with your favorite sauce and bon apetit!

Sizzle. Spread. Boom.