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Instant Pot Recipe For Vietnamese Braised Pork With Eggs
Vietnamese Braised Pork with Eggs (Thịt Kho) is traditionally eaten during the Lunar New Year celebration. But it is now a popular dish eaten more often.
Prep Time: 00:20
Cook Time: 01:15
2 lb pork belly, trimmed
2 tbsp sugar-reduce to lessen sweetness
5 ea shallots-substitute onion if desired
3 cloves garlic, chopped
3 tbsp fish sauce
6 ea eggs, hard boiled
13 oz coconut water
2 ea star anise
1Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
2Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high.
3Cook and stir to render some of the pork fat, 3 to 5 minutes.
4Stir shallots and garlic into the wok.
5Add fish sauce and black pepper; stir to evenly coat pork.
6Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.
7Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.
Use an Instant Pot to reduce cooking time to 20 minutes.
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