InstantPot Pork Belly w/ Fermented Shrimps, Eggplants (Thịt Ba Chỉ Luộc, Tôm Chua, Cà Pháo)

fermented shrimp paste

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor while being more accessible.

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and more affordable.

coconut water

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without the cost of coconut water.

eggplants

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini offers a similar texture at a lower price.

Cut pork belly into bite-sized pieces.

Marinate pork belly with fish sauce, sugar, and black pepper for at least 30 minutes.

Heat vegetable oil in a pot over medium heat until shimmering.

Add minced garlic and shallots, sauté until fragrant, about 2-3 minutes.

Add marinated pork belly to the pot, sear until browned on all sides, about 5-7 minutes.

Pour in coconut water and bring to a simmer.

Add fermented shrimp paste and stir to combine.

Reduce heat to low, cover, and braise for 1 hour, stirring occasionally.

Chop eggplants into quarters and add to the pot after 30 minutes of braising.

Continue to cook until eggplants are tender and pork is fully cooked, about 20-30 minutes.

Taste and adjust seasoning with salt or fish sauce as needed.

Serve hot, garnished with chopped green onions and red chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens