A tender and savory Vietnamese dish made with pork shoulder, eggs, and various seasonings, cooked in an instant pot, perfect for dinner in 30 minutes. This recipe serves 4-6 people and is a delightful combination of flavors.
1: Marinate the pork shoulder/butt with shallots, garlic, fish sauce, dark soy sauce, chicken powder, and sugar for at least 1 hour or overnight.
2: In the instant pot, add 2 tbsp of oil and set to sauté mode.
3: Add 2 tbsp of sugar and allow it to caramelize, monitoring closely.
4: Add marinated pork and sauté for 2 minutes.
5: Add coconut soda and enough water to cover the mixture. Close the lid and pressure cook for 30 minutes on high.
6: Meanwhile, boil the eggs in a separate pot for approximately 7 minutes until well-done, then peel them.
7: Once the instant pot timer is up, release pressure and add the boiled eggs. Continue cooking for an additional 5 minutes.
8: Taste and adjust with more fish sauce or sugar if desired.
9: Serve hot with rice and pickled mustard greens.
