This flavorful sauce is perfectly rich and delicious, while of ginger and lime make this dish stand out. To save time, you could marinate the pork mixture overnight—it will only make the meal better. 


Credit: Jen Causey; Food Styling: Margaret Dickey and Gordon Sawyer; Prop Styling: Audrey Davis

Recipe Summary test

10 mins
1 hr 15 mins
Serves 4 (serving size: 1/2 cup rice, 3/4 cup pork with sauce, 3 Tbsp. bok choy, 1 lime wedge)


Ingredient Checklist


Instructions Checklist
  • 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.