Caramelized Vietnamese Pork Belly

By Tasty · 90 min

Ingredients

Instructions

1. Toss the pork, onion, garlic, fish sauce, dark soy sauce, salt and black pepper in a large bowl until coated. Cover and refrigerate for at least 15 minutes, up to 2 hours.
2. On an electric pressure multicooker, select Sauté on high. Add the brown sugar and cook, stirring often, for 1–2 minutes until it melts, caramelizes and darkens.
3. Add the marinated pork with its juices and stir. Cook, stirring occasionally, for 5 minutes.
4. Add the coconut water. If there is not enough liquid to keep the top of the meat within 1 inch of the liquid line, add water as needed. Add the whole chiles if you want some heat.
5. Lock the lid, select Pressure Cook on high for 30 minutes, then manually release the pressure.
6. Open the lid and gently stir in the quail eggs.
7. Select Sauté on high and cook, stirring occasionally, until the sauce reduces to about half to three-quarters of its volume, about 10 minutes.
8. Taste and adjust the fish sauce, salt and black pepper. Divide among 8 bowls and serve with scallions, sliced chiles, pickled vegetables and rice.

Summarized from Tasty's video. Watch it for the details.

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