Vietnamese Caramelized Pork Thit Ko Instant Pot Version
Indulge in the savory-sweet richness of Vietnamese Caramelized Pork (Thịt Kho) made effortlessly in your Instant Pot! This modern take on a beloved classic features tender, melt-in-your-mouth pork belly caramelized in an amber-like sauce of fish sauce, sugar, and coconut water, creating a perfect balance of sweet and savory flavors. Hard-boiled eggs soak up the luscious sauce for added depth and texture, while the Instant Pot simplifies the traditionally long cooking process into just 40 minutes. Garnished with fresh green onions and served over fluffy steamed rice, this comforting dish is an easy yet flavorful way to bring authentic Vietnamese cuisine straight to your table. Perfect for weeknight dinners or special occasions, this recipe is guaranteed to satisfy every craving for bold, umami-packed flavors!
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Recipe Information
Ingredients
- 2 pounds pork belly
- 4 pieces garlic cloves
- 2 pieces shallots
- 4 tablespoons fish sauce
- 3 tablespoons sugar
- 1 cup water
- 1 cup coconut water
- 4 pieces hard-boiled eggs
- 1 teaspoon black pepper
- 1 tablespoon neutral cooking oil
- 2 stalks green onions (for garnish)
Instructions
Prepare the pork belly by cutting it into bite-sized pieces, about 1.5-inch cubes.
Peel and finely mince the garlic cloves and shallots. Set aside.
Set the Instant Pot to 'Sauté' mode and add 1 tablespoon of neutral cooking oil. Once heated, add the minced garlic and shallots. Sauté until fragrant, about 2-3 minutes.
Sprinkle in the sugar. Allow it to caramelize until it turns a deep amber color, stirring occasionally to prevent burning. This will take about 2 minutes.
Add the pork belly pieces to the pot, and toss them in the caramel sauce to coat evenly. Cook for about 3 minutes.
Pour in the fish sauce, 1 cup of water, and 1 cup of coconut water. Stir to combine.
Secure the lid on the Instant Pot. Set it to 'Pressure Cook' on high for 25 minutes.
While the pork cooks, peel the hard-boiled eggs if not already done. Set them aside.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to safely open the pot.
Add the hard-boiled eggs to the pot. Turn the Instant Pot back to 'Sauté' mode and simmer for 5-10 minutes, allowing the sauce to thicken slightly.
Season with black pepper, and adjust saltiness or sweetness to taste by adding more fish sauce or sugar as desired.
Serve hot, garnished with sliced green onions, alongside steamed white rice. Enjoy!
Nutrition Facts
Calories |
5405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.7 g | 661% | |
| Saturated Fat | 183.9 g | 920% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1475 mg | 492% | |
| Sodium | 6218 mg | 270% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 55.6 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2563 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
