this week in our kitchen: chopped chinese pork salad

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What I’ll remember about this recipe is it produced THE BEST PORK EVER. Seriously, it was perfect. Most of the credit likely goes to the cooking method (Instapot) but I’ll give some to my husband who discovered the recipe and prepared the meal.

And, while this dish was meant to be served cold — and we did serve it that way originally — I enjoyed it most as leftovers for my lunch when I heated it just slightly. Between sitting overnight and the slight warmth, the cabbage was much softer and the flavors of the pork and other ingredients came together a bit more for me.


Total time: 70 minutes / Serves: 8 – 10 



  • 2 lbs pork loin, quartered
  • 1/2 cup water
  • 1/4 cup Bragg liquid aminos (or soy sauce)
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp Chinese 5 spice powder
  • 1 tbsp coconut sugar (or brown sugar)


  • 1 1/2 cups cooked quinoa (we used a mix of black and white)
  • 1 lb chopped cabbage
  • 1 large carrot, grated or chopped
  • 2 green onions, chopped
  • 1/3 cup cashews, chopped
  • 2 tbsp Tamari sunflower seeds (optional)
  • 1/3 cup chopped cilantro


  • 1tbsp fresh lime juice
  • 1 tbsp Bragg liquid aminos
  • 1 1/2 tsp rice vinegar
  • 1 1/2 tsp sesame seeds
  • 1 tsp sesame oil
  • 1 tsp coconut sugar (or white sugar)
  • 1/4 tsp salt
  • 1/4 cup vegetable oil


  1. Make the pork: place the quartered pork in the bottom of the Instant Pot. In a small bowl combine the water, tamari, sesame oil, garlic powder, ginger, Chinese 5 spice powder and brown sugar. Stir until smooth. Pour over the meat. Cover the Instant Pot. Press manual high pressure 50 minutes. Make sure valve is set to “sealing.”
  2. Prepare salad ingredients: If you aren’t serving right away read below for “if serving later” directions. While the pork is cooking chop up everything for the salad and place in a large bowl. If you need to cook the quinoa, you can do that now on the stove or in a separate pressure cooker.
  3. Prepare the dressing: Whisk all of the salad dressing ingredients together and set aside.
  4. When the timer beeps let the pressure release naturally for 10 minutes. Then gently move valve to “venting.” Remove the lid and shred up the meat and coat with the juices inside the Instant Pot.
  5. The recipe called for keeping ingredients separate if not serving immediately + saving for leftovers, but we combined and, as mentioned previously, heated the dish.


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