Instant Pot Vietnamese Pork (Caramel Pork)
This super tender, fall apart Vietnamese Pork takes less than a hour to make in the Instant Pot for delicious melt-in-your mouth morsels of flavor packed pork!
Servings 6 servings
Calories 294kcal
Ingredients
- 2 pounds pork butt (shoulder) cut in 1-2" pieces
- 2 tablespoons cooking oil
- 2 tablespoons fish sauce
- 4 tablespoons brown sugar
- 1 teaspon soy sauce
- 1 teaspoon black pepper
- 3 cloves garlic minced
- ¼ cup pork broth
- ¼ cup water
- 1 small onion sliced
- Green onions optional for garnish
- Fried shallots optional for garnish
Instructions
- Heat the cooking oil in the Instant Pot on the "normal" saute setting.
- Add the pork (in 2-3 batches) and brown on all sides. Be sure not to crowd the pork or it won't properly brown.
- Place all the browned pork in the Instant Pot and add the sugar. Cook until the pork turns a golden brown color (about 5 minutes). Stir constantly to keep sugar from burning.
- Add the garlic and saute for 1 minute.
- Add the remaining ingredients (except sliced onions) and set the Instant Pot to pressure cook on high for 15 minutes. Let the steam release naturally for 10 minutes. Use the quick release to release any remaining pressure.
- Turn the Instant Pot to saute and add the onions. Simmer until sauce has reduced to a thickened glaze, about 5-10 minutes.
- Remove from heat, garnish with green onions and fried shallots, and serve with rice.
Video
Notes
- Substitute chicken broth for pork broth if necessary.
- Cook the pork in batches to make sure it browns instead of steams.
- Make sure to stir periodically after adding the sugar to ensure it doesn't burn.
- After the pressure has released, you want to continue cooking it until all the liquid has been absorbed. The pork should be sticky and caramelized.
Nutrition
Calories: 294kcal | Carbohydrates: 13g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 525mg | Potassium: 591mg | Fiber: 1g | Sugar: 11g | Vitamin C: 2.5mg | Calcium: 42mg | Iron: 2mg