Asian Pork Cabbage Bowls

[Weeknight]

Makes 6 servings

• 2 lb. pork shoulder, cut into 1½-inch pieces
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 Tbsp. vegetable oil
• 1 cup reduced-sodium chicken broth
• 1 8-oz. pkg. button mushrooms, quartered
• 1 Tbsp. sliced fresh ginger
• 1 Tbsp. reduced-sodium soy sauce
• 2 tsp. minced fresh lemongrass or lemongrass paste
• 3 cloves garlic, sliced
• ½ head napa cabbage, shredded (6 to 7 cups)
• 1½ cups coarsely shredded carrots
• 1 10-oz. pkg. frozen shelled edamame, cooked according to package directions
• ¾ cup thinly sliced red onion
• Bottled Asian salad dressing
• Chopped salted roasted peanuts
• Sriracha sauce (optional)

Fast 20-minute cook time

Season pork with salt and pepper. in a 6-qt. electric pressure cooker use the saute setting to cook pork in hot oil until browned on all sides. For a stove-top cooker, cook directly in the pot over medium-high heat. Add the next six ingredients (through garlic). Lock lid in place. Set an electric cooker on high pressure to cook 20 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 20 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Using a slotted spoon, transfer pork and mushrooms to a bowl; shred pork with two forks. Skim fat from cooking liquid. Add enough reserved cooking liquid to moisten pork. Divide cabbage among six bowls. Top with carrots, edamame, red onion, pork, and mushrooms. Drizzle with Asian salad dressing. Sprinkle with chopped peanuts. If desired, serve with sriracha sauce.

Slow 8-hour low or 4-hour high cook time

Season pork with salt and pepper. In a large skillet heat oil over medium-high heat. Add pork; cook until browned on all sides. Transfer pork and juices to a 4-qt. slow cooker. Add the next six ingredients (through garlic). Cover and cook on low 8 to 9 hours or high 4 to 5 hours or until pork is fork-tender. Using a slotted spoon, transfer pork and mushrooms to a bowl; shred pork with two forks. Skim fat from cooking liquid. Add enough reserved cooking liquid to moisten pork. Divide cabbage among six bowls. Top with carrots, edamame, red onion, pork, and mushrooms. Drizzle with Asian salad dressing. Sprinkle with chopped peanuts. If desired, serve with sriracha sauce.

Per serving 399 cal., 21 g fat (4 g sat. fat), 61 mg chol., 771 mg sodium, 22 g carb., 5 g fiber, 11 g sugars, 31 g pro.

prepping lemongrass

To slice fresh lemongrass, cut off the lower bulb; remove tough outer leaves, leaving a yellow stalk. Cut the stalk into thin slices. Place slices in a food processor and pulse until minced.