Vietnamese Braised Pork Belly and Eggs (Thit Kho Trung) Recipe (with Video)

Marinating the Pork
1. Marinate your parboiled pork shoulder/butt with the seasoning ingredients (shallots, garlic cloves, fish sauce, dark soy sauce, chicken powder, sugar) for at least 1 hour. Overnight would be best.
Preparing the Instant Pot
1. To the instant pot, add 2 tbsp oil and set to sauté mode.
2. Add the 2 tbsp sugar and slowly allow it to caramelize (the sugar/oil mix will turn dark brown). This process should be closely monitored to prevent the sugar from burning.
3. Add the marinated pork and sauté for 2 minutes.
4. Add the coconut soda and add enough water to cover the meat mixture. Close the lid and pressure cook for 30 minutes on high pressure.
Preparing the Eggs
1. While your pork is simmering and cooking, in a separate pot, boil the eggs until well-done. Approximately 7 mins total.
2. Peel your boiled eggs and set them aside.
Finalizing the Dish
1. Once the instant pot timer is up, release pressure and add the boiled eggs and continue to cook for 5 more mins.
2. Taste and adjust to your liking with more fish sauce or sugar.
3. Serve hot with a side of rice and pickled mustard greens.