Instant Pot Thịt Kho (Vietnamese Braised Pork and Eggs)
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0.0
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
38 mins
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Servings
8 servings
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Calories
716 kcal
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Course
Main Course
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Cuisine
Vietnamese
Instant Pot Thịt Kho (Vietnamese Braised Pork and Eggs)
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Instant Pot Thit Kho (Vietnamese Braised Pork and Eggs) is a quick and flavorful twist on the classic dish! Tender pork and hard-boiled eggs are pressure-cooked in a savory-sweet caramel sauce, making this comforting Vietnamese favorite easier and faster than ever.
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Ingredients
For the Caramel Sauce
- 3 tablespoons sugar
- ⅓ cup water
For the Braised Pork and Eggs
- 2 pounds pork shoulder or pork belly (skin on or off, cut into 1½ inch cubes)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-2 tablespoons Caramel sauce (adjust to taste)
- ¼ cup fish sauce
- ½ tablespoon olive oil
- 2 shallots finely diced
- 3 garlic cloves minced
- 2 cups coconut soda
- 8 hard boiled eggs
- steamed rice, for serving
Instructions
- Pressure Cook the Eggs. Place a trivet or steamer basket in the Instant Pot and pour in 1 cup of water. Arrange the eggs on the trivet, seal the lid, and press [PRESSURE COOK/MANUAL] on High for 5 minutes.
- Perform a quick release, transfer the eggs to an ice bath, and peel once cooled. Set aside.
- Make the Caramel Sauce. In a small pan over medium heat, stir together the sugar and water until the sugar dissolves.
- Allow the mixture to cook without stirring until it turns a deep amber color.
- Remove from heat and carefully add a splash of water to stop the cooking process (it may splatter). Set aside.
- Parboil the Pork. Bring a pot of water to a boil (or use the Instant Pot on sauté mode). Add the pork and boil for 3–4 minutes to remove impurities. Drain, rinse under cold water, and pat dry.
- Marinate the Pork. In a large bowl, combine the pork with salt, pepper, 1 tablespoon of caramel sauce, and fish sauce. Let it marinate for at least 15 minutes to absorb the flavors.
- Sauté Aromatics. Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced shallots and minced garlic, and cook until fragrant, about 2 minutes. Remove and set aside.
- Sear the Pork. In batches, sear the marinated pork on all sides for 1–2 minutes per side. Avoid overcrowding the pot to achieve a proper sear.
- Deglaze. Once all the pork is seared, deglaze the pot with coconut soda, scraping up any browned bits for extra flavor.
- Pressure Cook. Return all the pork to the Instant Pot. Stir in the sautéed aromatics. Close the lid and set the Instant Pot to [PRESSURE COOK/ MANUAL] on high pressure for 6 minutes. Once the timer is up, let the Instant Pot naturally release pressure until the pin drops.
- Add the Eggs. Open the lid and gently place the peeled hard-boiled eggs into the pot. Switch to [SAUTE] mode and simmer for 2–3 minutes to let the eggs absorb the sauce. The flavors will continue to develop as the dish cools.
- Taste Test. Taste the sauce and adjust seasoning with more fish sauce or caramel sauce if needed.
- Serve warm with steamed white rice.
Equipments used:
Nutrition Information
Show Details
Calories
716kcal
(36%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
66g
(102%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
7g
Monounsaturated Fat
31g
Cholesterol
268mg
(89%)
Sodium
1031mg
(43%)
Potassium
473mg
(14%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
275IU
(6%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 66g | 102% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Cholesterol | 268mg | 89% |
| Sodium | 1031mg | 43% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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