Instant Pot Vietnamese Thịt Kho Trứng & Winter Melon Soup

pork belly

🥗Healthier: lean pork

💰Cheaper: pork shoulder

Lean pork reduces fat content while still being flavorful.

coconut water

🥗Healthier: low-sodium chicken broth

💰Cheaper: water with a pinch of salt

Broth adds flavor without the sweetness of coconut water.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted soy sauce

Soy sauce provides umami flavor for those avoiding fish.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with a unique flavor.

Pre-boil spareribs with 2 tsp salt and 1/4 cup vinegar for 10 minutes, then rinse.

In an 8 qt Instant Pot, sauté garlic and ginger in olive oil for 2-3 minutes until fragrant.

Add Coco Rico (coconut juice), water, salt, thick soy sauce, fish sauce, sugar, and chicken bouillon. Mix well.

Add spareribs to the pot, stir to coat with sauce, close lid, and set to meat/stew for 15 minutes.

Quick-release pressure, switch to sauté mode, and reduce liquids for 12-15 minutes until thickened.

Add hard or soft-boiled eggs to the pot, stirring to coat in the sauce.

Prepare soft or hard-boiled eggs by simmering in salted water for 6-8 minutes, then place in an ice bath and peel.

Garnish with cilantro and chili, serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens