Instant Pot Vietnamese Pulled Pork Lettuce Cups

Name: Instant Pot Vietnamese Pulled Pork Lettuce Cups
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6 servings
Cuisine: VIETNAMESE
Ingredients: 1 large carrot, peeled and cut into 4-inch (10-cm) matchsticks; 1 small daikon radish, peeled and cut into 4-inch (10-cm) matchsticks; 1/2 cup (4 oz./125 g) plus 1 tsp. sugar; Kosher salt; 1 cup (8 fl. oz./250 ml) white wine vinegar; 3/4 cup (6 fl. oz./180 ml) seasoned rice vinegar; 1 cup (8 fl. oz./250 ml) warm water; 1 English cucumber, thinly sliced on a mandoline; 1 Tbs. black sesame seeds; 3 lb. (1.5 kg) boneless pork shoulder, trimmed of excess fat; 1 jar Instant Pot Vietnamese Pulled Pork Starter; 1 head red-leaf lettuce, trimmed and leaves separated; 8 oz. (250 g) vermicelli or rice noodles, cooked according to packaging instructions and drained; 1/2 bunch fresh cilantro; 1/2 bunch fresh mint; 1/2 bunch fresh Thai basil; 1 bunch green onions, white and light green portions, thinly sliced; 1 jalape&#241;o chile, thinly sliced; Lime wedges for serving

Prep Time: 25 minutes

Cook Time: 70 minutes

Servings: 6

Thanks to the Instant Pot and our pulled pork starter, it’s a snap to prepare this take on a Vietnamese classic. This recipe includes the traditional garnishes, from crisp pickled vegetables to fresh herbs and spicy jalapeño. Lettuce cups make a great appetizer for a dinner party because you can do all of the prep in advance. Just set out the ingredients and let everyone assemble their own, adding whatever garnishes they please.

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Ingredients:

For the pickled vegetables:

1 large carrot, peeled and cut into 4-inch (10-cm) matchsticks
1 small daikon radish, peeled and cut into 4-inch (10-cm) matchsticks
1/2 cup (4 oz./125 g) plus 1 tsp. sugar
Kosher salt
1 cup (8 fl. oz./250 ml) white wine vinegar
3/4 cup (6 fl. oz./180 ml) seasoned rice vinegar
1 cup (8 fl. oz./250 ml) warm water
1 English cucumber, thinly sliced on a mandoline
1 Tbs. black sesame seeds

For the pork:

3 lb. (1.5 kg) boneless pork shoulder, trimmed of excess fat
1 jar Instant Pot Vietnamese Pulled Pork Starter

For serving:

1 head red-leaf lettuce, trimmed and leaves separated
8 oz. (250 g) vermicelli or rice noodles, cooked according to packaging instructions and drained
1/2 bunch fresh cilantro
1/2 bunch fresh mint
1/2 bunch fresh Thai basil
1 bunch green onions, white and light green portions, thinly sliced
1 jalapeño chile, thinly sliced
Lime wedges for serving

Directions:

To make the pickled vegetables, in a large bowl, combine the carrot and daikon radish. Add the 1 tsp. sugar and 1 tsp. salt and toss to coat. Let stand for 5 minutes. In a small bowl, whisk together the 1/2 cup (4 oz./125 g) sugar, white wine vinegar and 1/4 cup (2 fl. oz./60 ml) of the rice vinegar, then whisk in the warm water. Pour the mixture over the carrot and daikon. Cover and refrigerate for at least 1 hour and up to overnight.

In a small bowl, toss together the cucumber and the remaining 1/2 cup (4 fl. oz./120 ml) rice vinegar. Cover and refrigerate for at least 1 hour and up to overnight. Just before serving, sprinkle with the sesame seeds.

To prepare the pork, combine the pork and starter in an Instant Pot. Lock the lid in place, seal and set to cook at high pressure for 60 minutes. When the pressure cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining steam. Carefully remove the lid. Using tongs, transfer the pork to a large bowl. Using two forks, shred the meat into bite-size pieces, discarding any large bits of fat. Using a large spoon, skim the fat from the top of the sauce. Set the Instant Pot to “sauté” and simmer the sauce until reduced by about a quarter, about 10 minutes. Pour half of the sauce over the pork and stir to combine. Pour the remaining sauce into a small serving bowl.

To serve, on a large platter, arrange the pork, bowl of sauce, lettuce, vermicelli, cilantro, mint, basil, green onions, jalapeño, pickled vegetables and lime wedges. Invite everyone to assemble their own lettuce cups. Serves 6.

Williams Sonoma Test Kitchen

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