Vietnamese Sweet and Savory Braised Pork with Eggs
This delicious dish features tender pieces of pork belly slowly braised to perfection in a rich, caramelized sauce, complemented by hard-boiled eggs. The sweet and salty flavors harmoniously blend, creating a comforting meal that is perfect for family gatherings. Originating from a beloved half Lao/half Vietnamese kitchen, this recipe balances the depth of traditional cooking with modern convenience, utilizing the Instant Pot for a quick yet authentic experience. Use coconut soda or water for a delightful tropical twist, and enjoy it over a bed of steaming rice, accompanied by vibrant pickled vegetables for a complete meal.
6
Servings
533
Calories
13
Ingredients
Ingredients
Pork belly
2 lbs (cut into 2 inch pieces)
Hard-boiled eggs
6 (cooked and peeled)
Sugar
1/3 cup (for caramel sauce)
Garlic cloves
4 (chopped)
Shallot
1 large (chopped)
Star anise pods
3 (optional)
Black pepper
1 teaspoon (freshly ground)
Salt
2 teaspoons (to taste)
Soy sauce
1 tablespoon (for marinating)
MSG
1/2 teaspoon (optional)
Coconut soda
1 (12 ounce) can (such as Coco Rico)
Water
2 1/4 cups (as needed)
Fish sauce
1 teaspoon (for seasoning)
Instructions
1
Start by placing the hard-boiled eggs on a wire rack inside the Instant Pot. Add 1 cup of water, set the pot to high pressure for 5 minutes, then perform a quick release. Transfer the eggs to an ice bath, cool them, peel, and set aside.
2
In a large bowl, combine the pork belly chunks with chopped garlic, shallots, salt, black pepper, MSG, and soy sauce. Allow the mixture to marinate for at least 15 minutes, or ideally, refrigerate overnight for deeper flavor.
3
Set the Instant Pot to 'Sauté' mode at high. Add the marinated pork and cook for 5-7 minutes, stirring frequently until the garlic and shallots soften and the pork develops a light brown color. Scrape the bottom of the pot to release any flavorful browned bits, then deglaze with 1 cup of water and turn off the pot.
4
In a small frying pan, prepare the caramel sauce by heating the sugar over medium heat until it melts and turns dark golden brown. Watch carefully to prevent burning. Gradually add ¼ cup of water and stir until smooth. Carefully pour this caramel into the Instant Pot.
5
Add the hard-boiled eggs, coconut soda, optional star anise pods, and just enough water to ensure the pork is submerged—this should not exceed 2 cups. Seal the Instant Pot and set it to high pressure for 30 minutes, allowing for a natural pressure release for 15 minutes.
6
Post-cooking, stir in fish sauce and adjust salt to taste. For a thicker sauce, set the pot back to 'Sauté' mode for an additional 15 minutes to reduce the liquid by a third. Serve hot over rice with pickled vegetables for an authentic meal.
Nutrition Information
42g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Vietnamese Sweet and Savory Braised Pork with Eggs?
This is a dish featuring tender pork belly slowly braised in a rich, caramelized sauce with hard-boiled eggs, balancing sweet and salty flavors.
How many servings does this recipe make?
This recipe makes 6 servings.
What cut of meat is used in this recipe?
The recipe uses 2 lbs of pork belly cut into 2-inch pieces.
How many calories are in a serving?
There are 533 calories per serving.
How long should the pork marinate?
The pork should marinate for at least 15 minutes, or ideally overnight for deeper flavor.
How do I cook the eggs in the Instant Pot?
Place eggs on a wire rack with 1 cup of water, set to high pressure for 5 minutes, then quick release and place in an ice bath.
What is the purpose of the caramel sauce?
The caramel sauce provides the characteristic dark golden color and the sweet component of the flavor profile.
Can I use coconut soda in this recipe?
Yes, a 12-ounce can of coconut soda, like Coco Rico, is used for a tropical twist.
Is MSG required for this dish?
No, the 1/2 teaspoon of MSG is optional.
How long do I pressure cook the pork?
The pork is cooked on high pressure for 30 minutes.
Should I use a natural or quick release for the pork?
You should allow for a natural pressure release for 15 minutes after cooking the pork.
How do I thicken the braising liquid?
After pressure cooking, use the Sauté mode for 15 minutes to reduce the liquid by a third.
What should I serve with this braised pork?
It is best served hot over steaming rice with pickled vegetables.
What aromatics are used in the marinade?
The marinade includes chopped garlic and chopped shallots.
Can I use star anise?
Yes, 3 star anise pods are recommended as an optional addition for flavor depth.
How much protein is in one serving?
Each serving contains 27g of protein.
What is the carbohydrate content?
There are 42g of carbohydrates per serving.
When do I add the fish sauce?
Fish sauce is added post-cooking as a final seasoning to adjust the saltiness.
How do I make the caramel sauce without burning it?
Heat sugar over medium heat until it melts into a dark golden brown, watching carefully, then gradually stir in water.
Can I substitute coconut soda?
You can use coconut water or plain water if coconut soda is unavailable.
How many eggs are needed?
The recipe calls for 6 hard-boiled eggs.
What brand of coconut soda is mentioned?
The recipe mentions Coco Rico as a suitable coconut soda.
How much garlic is used?
The recipe requires 4 chopped garlic cloves.
What is the total water amount needed?
The recipe uses approximately 2 1/4 cups of water, used across different steps.
Is soy sauce used in the marinade?
Yes, 1 tablespoon of soy sauce is used for marinating the pork.
What is the origin of this recipe?
This recipe originates from a half Lao and half Vietnamese kitchen tradition.
How long do I sauté the pork before pressure cooking?
Sauté the marinated pork for 5-7 minutes until the aromatics soften and the pork browns lightly.
Should the eggs be peeled before being added to the braise?
Yes, the eggs should be hard-boiled, cooled in an ice bath, and peeled before adding them to the pot.
Can I use regular black pepper?
Yes, 1 teaspoon of freshly ground black pepper is recommended.
How much sugar is required for the caramel?
The recipe uses 1/3 cup of sugar for the caramel sauce.