How to Make It
Stir together pork, soy sauce, vinegar, honey, garlic, pepper, bay leaves, 1 cup of the stock, and 1/2 teaspoon of the salt in a 6-quart Instant Pot. Place lid on Instant Pot; seal and turn to high pressure. Set time for 25 minutes.
Release pressure from Instant Pot; remove lid. Remove pork with a slotted spoon; set aside.
Press “sauté” on Instant Pot; boil, undisturbed, until cooking liquid inside is reduced to 1 cup, about 15 minutes. Whisk together cornstarch and water in a small bowl; whisk into cooking liquid in Instant Pot. Cook, whisking constantly, 30 seconds. Return pork to Instant Pot; toss to coat. Turn heat off; cover to keep warm until ready to serve.
While cooking liquid in Instant Pot is reducing, stir together rice, ginger, and remaining 1 3/4 cups stock and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high, stirring occasionally. Cover and reduce heat to low; simmer 15 minutes. Remove from heat; let stand, covered, 10 minutes.
Remove and discard ginger pieces from rice; fluff rice with a fork. Place 1/2 cup rice in each of 4 shallow bowls. Top each with 3/4 cup pork with sauce, 3 tablespoons bok choy, and 1 lime wedge.