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Instant Pot Thịt Kho (Vietnamese Braised Pork and Eggs)

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
38 mins
Servings: 8 servings
Calories: 716 kcal
Course: Main Course
Cuisine: Vietnamese

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

    Cup of Yum
  1. 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.
  2. Perform a quick release, transfer the eggs to an ice bath, and peel once cooled. Set aside.
  3. Make the Caramel Sauce. In a small pan over medium heat, stir together the sugar and water until the sugar dissolves.
  4. Allow the mixture to cook without stirring until it turns a deep amber color.
  5. Remove from heat and carefully add a splash of water to stop the cooking process (it may splatter). Set aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Deglaze. Once all the pork is seared, deglaze the pot with coconut soda, scraping up any browned bits for extra flavor.
  11. 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.
  12. 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.
  13. Taste Test. Taste the sauce and adjust seasoning with more fish sauce or caramel sauce if needed.
  14. Serve warm with steamed white rice.

Nutrition Information

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

% 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.