Instant Pot Thịt Kho (Vietnamese Braised Pork and Eggs)

Serving bowl of instant pot thit kho with side of rice.

Instant Pot Thịt Kho (Vietnamese Braised Pork and Eggs)

Course: Main Course

Cuisine: Vietnamese

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings: servings

Calories: 690kcal

Author: Quynh Nguyen

This Instant Pot thit kho is a faster way to make Vietnamese braised pork and eggs with tender pork and eggs in a savory-sweet caramelized sauce. Searing the pork first and reducing the sauce at the end builds plenty of flavor despite the shorter cooking time.

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Equipment

Instant Pot (Pressure Cooker)

Ingredients

For the Eggs

8 eggs
1 cup water

For the Caramel Sauce

3 tablespoons sugar
⅓ cup water

For the Pork

2 pounds pork belly or shoulder, cut into 1½ inch chunks
1 teaspoon salt (or chicken bouillon powder or mushroom seasoning)
½ teaspoon ground black pepper
3 tablespoons fish sauce
½ tablespoon Maggi Seasoning
1 tablespoon homemade caramel sauce plus more if needed
½ tablespoon oil
2 shallots finely diced
3 garlic cloves minced
1 cup coconut soda
¼ cup water for deglazing

For Serving

Steamed rice

Instructions

Cook the eggs. Add 1 cup water to the Instant Pot and place the 8 eggs on the trivet. Cook on High Pressure for 5 minutes, then quick release the pressure. Transfer the eggs to an ice bath to stop the cooking. Once cool enough to handle, peel and set aside.
Make the caramel sauce. Have the ⅓ cup water measured and ready. Spread the 3 tablespoons sugar evenly in a small saucepan over medium heat and let it sit for 1–2 minutes without stirring. Once it begins to melt, stir until the sugar is completely melted and golden. Carefully add the water—it will bubble vigorously—and stir until combined. Remove from heat and set aside.
Parboil the pork. Bring a large pot of water to a boil. Add 2 pounds pork belly or shoulder, parboil for about 5 minutes. Drain well and pat dry.
Marinate the pork. Combine the pork with 1 teaspoon salt, ½ teaspoon ground black pepper, 3 tablespoons fish sauce, ½ tablespoon Maggi Seasoning, and 1 tablespoon homemade caramel sauce. Let it marinate for at least 15 minutes. Set the remaining caramel sauce aside for adjusting the color and flavor at the end.
Sear the pork. Heat the ½ tablespoon oil in a large skillet over medium-high heat. Add the pork in a single layer, working in batches as needed. Sear for 1–2 minutes per side, until nicely browned. Transfer the pork to the Instant Pot.
Sauté the aromatics. Lower the heat to medium. Add the 2 shallots and 3 garlic cloves to the same skillet and cook for about 1–2 minutes, stirring often, until fragrant.
Deglaze the skillet. Pour ¼ cup water into the hot skillet and scrape up the browned bits from the bottom. Pour the aromatics and deglazing liquid into the Instant Pot.
Pressure cook the pork. Add the 1 cup coconut soda to the Instant Pot. Keep the peeled eggs set aside—they'll be added after pressure cooking. Secure the lid and cook on High Pressure for 6 minutes.
Naturally release the pressure. Allow the pressure to release naturally. I prefer a full natural release to help keep the pork tender. If you're short on time, wait at least 10–15 minutes before carefully releasing any remaining pressure.
Add the eggs and reduce the sauce. Open the lid and switch to Sauté mode. Add the peeled eggs and simmer for 2-3 minutes to begin reducing the sauce. Turn off the Instant Pot and let the eggs sit in the hot sauce for a few minutes as it cools slightly.
Taste and adjust. Taste the sauce and adjust the seasoning as needed. Add more fish sauce for saltiness or a little of the reserved caramel sauce for a deeper color and caramelized flavor.
Serve. Serve the pork and eggs with steamed jasmine rice and spoon the braising sauce over the top.

Notes

I've tested this recipe with pork shoulder, pork belly, and a combination of the two. All work well, but my family prefers pork shoulder because it's less fatty.
This recipe was tested in a 6-quart Instant Pot Duo.
I prefer searing the pork in a skillet because it's easier to get a good sear without steaming the meat or scorching the caramelized seasonings. If you use the Instant Pot's Sauté function instead, work in batches and don't overcrowd the pot.
The Instant Pot needs less braising liquid than stovetop thit kho because very little liquid evaporates under pressure.
The sauce will look thin when you first open the Instant Pot. This is normal. Letting it simmer briefly on Sauté helps reduce and concentrate the sauce.
Don't add all of the homemade caramel sauce at once. Start with the amount called for in the marinade and add more at the end only if needed.
Add the eggs after pressure cooking so they don't overcook and become rubbery.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition