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Pork Banh Mi Bowl
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SkinnyMS

Pork Banh Mi Bowl

Fork-tender shredded pork, spiced just right, and piled high with veggies. Just like the sandwich, minus the bread.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American, Asian
Keyword: Diabetic-Friendly, Instant Pot, Low-Carb
Servings: 4 servings
Calories: 405kcal
Author: Chef Sallie

Ingredients

US Customary - Metric
  • 2 tablespoons olive oil divided
  • 2 pounds pork shoulder cut into large pieces
  • 1 tablespoon Asian five spice
  • salt to taste
  • pepper to taste
  • 1 tablespoon ginger fresh, grated
  • 1/2 cup chicken broth
  • 1 pound sweet potatoes 1" cubes
  • 1 teaspoon granulated garlic
  • 1 red onion medium size, halved and thinly sliced
  • 1 cup matchstick carrots
  • 2 tablespoons red wine vinegar
  • 2 cups baby spinach leaves
  • 1 cup cilantro fresh
  • 2 jalapenos thinly sliced
  • 2 tablespoons sriracha hot sauce as needed for garnish

Instructions

  • Set instant pot to saute and add 1 Tablespoon of olive oil, reserving the other Tablespoon.
  • Season pork shoulder with asian five spice, salt & pepper. Saute each piece of pork shoulder until browned on all sides, about 10 minutes total. Set aside.
  • Switch instant pot to pressure cook on high, and set the timer for 45 minutes.
  • Place rack inside instant pot and add pork and ginger. Pour chicken broth in the bottom and seal the lid. Set the pressure valve to "sealing".
  • Preheat the oven to 400 degrees F. Toss cubed sweet potatoes, granulated garlic, salt and pepper with remaining 1 Tablespoon of olive oil and place on a rimmed baking sheet or shallow baking dish.
  • Bake for 25-30 minutes, until sweet potatoes are cooked through and fork tender. Set aside.
  • While sweet potatoes are roasting, prepare the pickled onions and carrots.
  • Combine onions, carrots and red wine vinegar in a small bowl and allow to sit for 30-45 minutes.
  • When pork shoulder is finished, allow a 15 minute natural pressure release, and then manually release the remaining pressure.
  • Shred pork with a fork or tongs, and set aside to keep warm.
  • Divide spinach leaves between 4 bowls.
  • Add sweet potatoes, then top with shredded pork.
  • Top with pickled vegetables, cilantro and jalapeno.
  • Drizzle with sriracha and serve.

Nutrition

Serving: 8oz | Calories: 405kcal | Carbohydrates: 31g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 93mg | Sodium: 387mg | Potassium: 1172mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23205IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 3mg |
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