Best Vietnamese Caramelized Pork Thit Ko Instant Pot Version Recipes

INSTANT POT CARAMELIZED PORK AND EGGS / THIT KHO TRUNG

Steps:

• 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).
• Cover with the pressure cooker lid and set the steam release handle to "Sealing".
• 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.
• Transfer the eggs into a bowl of ice water. Let rest for 5 minutes.
• Peel the eggs and set aside for now.
• 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.
• 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.
• Trim off an excess fat. Cut the pork sirloin and pork belly into chunks, approximately 2 inch cubes.
• 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.
• 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.
• Drizzle fish sauce on the pork. Allow to marinate while continuing with the next steps.
• Wash the inner pot with soap and water and dry well. Put the inner pot back into the Instant Pot.
• Press the "Sauté" button to heat the inner pot. Sprinkle sugar into the inner pot coating it evenly.
• 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.
• Peel and smash the garlic cloves. Cut the brown onion into thick wedges.
• Add the pork and quickly combine together, coating it in the caramel sauce. Press the "Keep Warm/Cancel" button to stop the "Sauté" mode.
• 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.
• Add the onions, garlic and black peppercorns. Add any remaining fish sauce from the marinade.
• 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.
• Serve the Caramelized Pork and Eggs with Pickled Bean Sprouts (Dua Gia) or Pickled Mustard Greens (Dua Cai Chua) and hot white rice.
• Store any remaining portions in the refrigerator and enjoy within the week.

VIETNAMESE CARAMELIZED PORK (THIT KO) - INSTANT POT VERSION

Steps:

• Place eggs into the instant pot on a wire rack. Pour in 1 cup of water and set on high pressure for 5 minutes. Do a quick release and put the eggs in an ice bath. Peel and set aside.
• Combine the pork with garlic, shallot, salt, black pepper, msg, soy sauce in a large bowl. Let this marinate while you make the caramel sauce. You can also do this step ahead of time and just let it sit overnight in the fridge.
• Set the pot to Saute mode on high. Add in the marinated pork and saute for 5-7 minutes until the garlic and shallots are soft and the pork has some color. Deglaze with 1 cup of water making sure to scrape up all the bits. Turn off the pot.
• Time to make the caramel sauce! In a separate small frying pan, caramelize the sugar until it reaches a dark golden brown. Careful not to burn it. Watch it carefully! Slowly pour in ¼ cup of water and stir to make a sauce. Add to the instant pot. (You can also caramelize the sugar while your meat browns.).
• Add the hard boiled eggs, coconut soda, star anise pods and (if needed) just enough water to cover the pork. It should not take more than 2 cups. Cook it on high pressure for 30 minutes and NPR for 15 minutes.*.
• Add the fish sauce and salt to taste (if needed). Serve with rice and pickled vegetables!
• *OPTIONAL - Once you remove the lid, set it to Saute mode on high for 15 minutes to reduce the liquid by 1/3. You don't have to worry too much with the instant pot overboiling or over reducing because it will maintain the heat level and switch to "keep warm" when the timer shuts off.

VIETNAMESE CARAMELIZED SALTY PORK ( THIT KHO)

Steps:

• Wash and cut pork belly into 3/4 inch (cubed)pieces.
• In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
• Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
• Add fish sauce and water, deglaze, and bring to a boil.
• Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
• Serve over white rice.
• Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.

CARAMELIZED PORK BELLY (THIT KHO)

Steps:

• Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
• Heat 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. Cook and stir to render some of the pork fat, 3 to 5 minutes.
• Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.
• Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.