Instant Pot Caramelized Pork and Eggs / Thit Kho Trung
This Instant Pot recipe for Caramelized Pork and Eggs (Thit Kho Trung) is quick and easy to make and tastes just as good as the slow-cooked version. Coated with a homemade caramel sauce, meaty chunks of pork are pressure cooked with hard-boiled eggs in a sweet and savory sauce. Infused with coconut water and fish sauce, the pork is flavorful and fork-tender. The abundant eggs, my favorite part of this dish, are deliciously marinated and perfectly cooked. The best part about this recipe is everything can be done in the Instant Pot including making the eggs and parboiling the pork. I hope you give this recipe a try!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 9 large eggs
- 2 lb pork sirloin tip roast (, or pork shoulder or butt)
- 1 lb pork belly
- 2 Tbsp salt (, for cleaning the pork)
- 2 Tbsp vinegar (, for cleaning the pork)
- 1/4 cup fish sauce
- 1/4 cup sugar
- 2 large garlic cloves
- 1/2 medium brown onion
- 2 1/2 cups coconut water
- 2-3 cups hot water (, adjusted as needed)
- 1/2 tsp black peppercorns (, about 20-25 peppercorns)
Instructions
- 1
Transfer the eggs into the inner pot placing them on top of an egg rack or steamer basket. Add 2 cups hot water (1 cup if using the 6 or 3 quart Instant Pot).
- 2
Cover with the pressure cooker lid and set the steam release handle to "Sealing".
- 3
Press the "Manual" button and set the cook time for 5 minutes on High Pressure. When the cook time is completed, allow for a 5 minute natural pressure release. Release the remaining pressure.
- 4
Transfer the eggs into a bowl of ice water. Let rest for 5 minutes.
- 5
Peel the eggs and set aside for now.
- 6
Fill the inner pot halfway with hot water. Place into the Instant Pot and cover with a glass lid. Press the "Sauté" button to start heating the water.
- 7
Sprinkle salt and vinegar all over the pork. Gently rub the solution onto the meat. Wash the pork well under cold running water. Pat dry with paper towels.
- 8
Trim off an excess fat. Cut the pork sirloin and pork belly into chunks, approximately 2 inch cubes.
- 9
Once the water comes to a boil, add the pork pieces and gently stir together. Cover with a glass lid and let the water come to a boil again.
- 10
Transfer the pork into a large colander. Rinse the meat under cold running water, washing away any loose bits of meat and residue. Drain well and transfer into a large bowl.
- 11
Drizzle fish sauce on the pork. Allow to marinate while continuing with the next steps.
- 12
Wash the inner pot with soap and water and dry well. Put the inner pot back into the Instant Pot.
- 13
Press the "Sauté" button to heat the inner pot. Sprinkle sugar into the inner pot coating it evenly.
- 14
Cook the sugar until it caramelizes and becomes a honey color, approximately 10-15 minutes. Let the sugar cook while continuing with the next step.
- 15
Peel and smash the garlic cloves. Cut the brown onion into thick wedges.
- 16
Add the pork and quickly combine together, coating it in the caramel sauce. Press the "Keep Warm/Cancel" button to stop the "Sauté" mode.
- 17
Add the hard-boiled eggs along with the coconut water and 2 cups hot water. Rearrange everything making sure the eggs are covered with liquid. Add more hot water if needed.
- 18
Add the onions, garlic and black peppercorns. Add any remaining fish sauce from the marinade.
- 19
Cover with the pressure cooker lid and set the steam release handle to "Sealing". Press the "Manual" button and set the cook time for 30 minutes on High Pressure. When the cook time is completed, allow for a 15 minute natural pressure release. Release the remaining pressure.
- 20
Serve the Caramelized Pork and Eggs with Pickled Bean Sprouts (Dua Gia) or Pickled Mustard Greens (Dua Cai Chua) and hot white rice.
- 21
Store any remaining portions in the refrigerator and enjoy within the week.