Instant Pot Thịt Kho (Vietnamese Braised Pork and Eggs)
Servings: 8 servings
Calories: 706kcal
A faster, weeknight-friendly version of Vietnamese braised pork and eggs made in the Instant Pot. Tender pork simmered in a savory caramel sauce with eggs that soak up all the flavor. Comforting, familiar, and perfect served over steamed rice.
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Equipment
- Instant Pot (Pressure Cooker)
Ingredients
For the Caramel Sauce
- 3 tablespoons sugar
- ⅓ cup water
For the Pork and Eggs
- 2 pounds pork belly or shoulder, cut into 1½ inch cubes
- 1 teaspoon salt (or chicken bouillon powder or mushroom seasoning)
- ½ teaspoon black pepper
- 1 tablespoon caramel sauce (from above, adjust to taste)
- 3 tablespoons fish sauce (adjust to taste)
- 1 tablespoons soy sauce or Maggi Seasoning (adjust to taste)
- ½ tablespoon olive oil
- 2 shallots, finely diced
- 3 garlic cloves, minced
- 1 cup coconut soda (such as Coco Rico)
- 1 cup water
- 8 hard-boiled eggs, peeled
For Serving
- Steamed rice
Instructions
- Cook the eggs. Add 1 cup of water to the Instant Pot and place eggs on a trivet. Pressure cook on High for 6 minutes. Quick release, then transfer eggs to an ice bath. Peel and set aside.
- Make the caramel sauce. In a small saucepan, combine sugar and water. Bring to a simmer without stirring. Cook until the color turns deep amber. Carefully add a small splash of water to stop the cooking. Set aside.
- Parboil the pork. Bring a pot of water to a boil. Add pork and boil for 3–4 minutes to remove impurities. Drain, rinse with cold water, and pat dry.
- Marinate the pork. In a bowl, combine pork with salt, pepper, caramel sauce, fish sauce, and soy sauce. Let marinate for at least 15 minutes.
- Sauté aromatics. Set the Instant Pot to Sauté. Add olive oil, shallots, and garlic. Cook for 1–2 minutes until fragrant. Remove and set aside.
- Brown the pork. For best results, brown the pork in a separate skillet over medium-high heat. Sear in batches for 1–2 minutes per side, avoiding overcrowding. This prevents steaming and helps avoid scorching the Instant Pot. Transfer browned pork to the Instant Pot and repeat with remaining pieces.
- Deglaze and pressure cook. Add the coconut soda and water to the pan used to brown the pork, scraping up any browned bits. Transfer everything to the Instant Pot along with the pork and aromatics. Seal the lid and pressure cook on High for 6 minutes, then allow a natural release for 10–15 minutes.
- Add eggs and finish. Open the lid and add peeled eggs. Switch to Sauté mode and simmer for 2–3 minutes so the eggs absorb the sauce. Taste and adjust seasoning as needed.
- Serve. Serve warm with steamed rice and spoon extra sauce over the pork and eggs.
Notes
- Marinate the pork: Pressure cooking is fast, which means the pork does not have as much time to absorb flavor. Even a short marinade helps the seasoning penetrate the meat before cooking.
- Brown in a separate pan: This gives better color and flavor and helps avoid scorching the Instant Pot.
- Do not skip deglazing: Scrape up all browned bits before pressure cooking to prevent burn warnings.
- Use natural release: Letting the pressure release naturally keeps the pork tender.
- Taste at the end: Adjust with fish sauce or a small pinch of sugar as needed.
- Add eggs last: This allows them to soak up the sauce without overcooking.
Nutrition
Calories: 706kcal | Carbohydrates: 8g | Protein: 18g | Fat: 66g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 268mg | Sodium: 1079mg | Potassium: 399mg | Fiber: 1g | Sugar: 7g | Vitamin A: 273IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
