Thịt Kho but 20% effort

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• Step 1

  Prepare your ingredients and cut the pork belly into thin slices.

  • 1 shallot, minced (80 g)
  • 4 clove garlic, minced (15 g)
  • 1.5 lb pork belly, sliced (675 g)
• Step 2

  Set the Instant Pot to sauté mode on high.
• Step 3

  Once the pan is hot, add vegetable oil to the Instant Pot and then add sliced pork belly, shallots, garlic, and brown sugar into the pot.

  • 1 tbsp vegetable oil (15 g)
    (or other neutral oil)
  • 1.5 lb pork belly, sliced (675 g)
  • 1 shallot, minced (80 g)
  • 4 clove garlic, minced (15 g)
  • 2 tbsp brown sugar (24 g)
• Step 4

  Cook down the ingredients for about five minutes.
• Step 5

  Add coconut water, fish sauce, chicken bouillon, and dark soy sauce to the Instant Pot. Give everything a nice stir and then close the lid.

  • 2.5 cup coconut water (600 g)
  • 3 tbsp fish sauce (60 g)
  • 1 tsp chicken bouillon (5 g)
  • 1 tbsp dark soy sauce (15 g)
    (optional)
• Step 6

  Pressure cook on Manual mode on high for twenty minutes.
• Step 7

  While the pressure cooker is running, prepare your garnishes and eggs.

  • 4 stalk green onion (60 g)
  • 8 thai chili peppers (5 g)
  • 10 eggs (500 g)
• Step 8

  Once the Instant Pot is done pressure cooking, do a quick release, open the lid, and turn on sauté mode on high.
• Step 9

  Add the green onion whites, thai chili peppers, and eggs into the pot. Sauté for another ten minutes to allow the sauce to absorb into the eggs and to thicken the sauce.

  • 4 stalk green onion (60 g)
  • 8 thai chili peppers (5 g)
  • 10 eggs (500 g)
• Step 10

  Once done, transfer to a serving plate and garnish with the green onion greens and serve with rice. Enjoy!

  • 4 stalk green onion (60 g)