Pork and Eggs slow braised in a delicious sauce that is infused with coconut water, caramel sauce, fish sauce, garlic, and shallots. Traditionally made with pork belly but you can opt for a healthier version by using a 50/50 blend of pork belly and shoulder or just pork shoulder. This recipe makes plenty of sauce to pour over white rice.
4cupscoconut water(Only use 2 ½ cups for Instant Pot)
¼cupwater
8hard boiled eggs
steamed rice, for serving
Instructions
Stovetop Version
Marinate the pork. In a large bowl, add pork, salt, pepper, and 2 tablespoons of fish sauce. Stir until well combined. Cover and let it marinate in the fridge for at least 20 minutes.
Hardboil the eggs. In a large pot, add eggs and enough water to fully submerge the eggs. Place the pot on medium-high heat and cook the eggs for 12 minutes. Carefully drain the water and place the eggs in an ice bath. Peel the eggs and set it aside.
Make the caramel sauce. (Note: The caramelization process happens quickly. Read the direction first before starting. Do not leave the stove unattended and have the water pre-measured before starting). Turn the stovetop to medium heat, and sprinkle sugar evenly over the surface of a small saucepan. Let it sit for 1-2 minutes without stirring. Once the sugar starts to melt, use a whisk or rubber spatula to stir constantly for 4-5 minutes (times will vary depending on your stovetop). You will see the sugar turning from clear to champagne yellow to a dark amber color. As soon as it starts smoking, immediately turn off the heat, pour in the water, and stir until the sugar is dissolved. Store it in a jar with a lid and set it aside for later.
Sear the pork. Place a large pot on medium heat; add oil. Working in batches, sear all the sides of the pork and transfer onto a plate. Add shallots and garlic and let it cook for 1-2 minutes.
Add remaining ingredients. Add the remaining 2 tablespoons of fish sauce and caramel sauce, and stir to coat the meat in the sauce. Deglaze the pot with coconut water and water.
Braise the pork. Cover with a lid and bring the pot to a boil. Then, lower the heat and let it simmer (covered) for 40 minutes, stirring occasionally. Put the eggs back into the pot and let it simmer (uncovered) for another 10-15 minutes. Rotate the eggs every few minutes. It is done when 1/3 of the liquid evaporates. Season to taste with fish sauce, sugar, or ground pepper.
Serve over rice.
Instant Pot Version
Marinate the pork. In a large bowl, add pork, salt, pepper, and 2 tablespoons of fish sauce. Stir until well combined. Cover and let it marinate in the fridge for at least 20 minutes.
Make the caramel sauce. (Note: The caramelization process happens quickly. Read the directions first before starting. Do not leave the stove unattended and have the water pre-measured before starting). Turn the stovetop to medium heat, and sprinkle sugar evenly over the surface of a small saucepan. Let it sit for 1-2 minutes without stirring. Once the sugar starts to melt, use a whisk or rubber spatula to stir constantly for 4-5 minutes (times will vary depending on your stovetop) until it becomes dark golden brown in color. As soon as it starts smoking, immediately turn off the heat, pour in the water, and stir until the sugar is dissolved. Store it in a jar with a lid and set it aside for later.
Hard boil the eggs. To the Instant Pot, add 1 cup of water and place 8 eggs on a trivet. Close the lid, ensuring the pressure release valve is in the sealing position. Press [Pressure Cook] on high pressure for 3 minutes. When the cooking time ends, let it naturally release pressure for 6 minutes, then quick release the rest of the pressure. Carefully place the eggs in an ice water bath for 5 minutes. Peel and set aside for later. Rinse out the pot.
Sear the pork. To the Instant Pot, press [Saute] and wait until the display says "hot". Add oil. Working in 2 batches, sear the sides of pork and transfer it to a plate. Add shallots and garlic and cook for 1-2 minutes until fragrant. Add in the remaining ingredients: pork, caramel sauce, and remaining 2 tablespoons of fish sauce. Give it a good stir. Then, deglaze the pot with 2 cups of coconut water (scraping any bits stuck to the bottom of the pot to avoid the "burn" notice).
Pressure Cook. Close the lid, ensuring the pressure release valve is in the sealing position. [Pressure Cook] on high pressure for 6 minutes. Then, let it release pressure naturally. Open the lid, add the hardboiled eggs, and press [Sauté]. Let some of the liquid cook off and thicken, stirring occasionally, for approximately 5-6 minutes. Rotate the eggs every few minutes. Season to taste with fish sauce, sugar, or ground pepper.
Serve over rice.
Notes
Helpful Tips
Choose the right cut of pork. If you're using pork belly, choose a cut that has a good ratio of meat and fat. If you're using pork shoulder, choose a cut that is well-marbled (fat prevents the meat from drying out).
Choose a high-quality fish sauce. That's the secret ingredient in this dish!
If you can, let the meat marinate overnight with the seasoning.
Do not skip pan-searing the pork. That's where all the flavors will develop.
The secret to tender meat is cooking it low and slow.
When adding eggs, ensure they are cooked through but still have a slightly soft center. I like adding the eggs 15 minutes before the cooking time ends, which gives it just enough time to let it soak in all the delicious flavor while not drying out the yolk. The egg will still continue to soak up the flavor off the stove.