Braised pork belly - Thit kho

Recipe from Kim Nguyen-Aguilar, Asian Home Cooking, Facebook

Instant Pot thit kho

Make as many hard boiled eggs as you like (I also made them in the IP)

Cut up into cubes about 2 lbs or so of pork belly and/or pork shoulder 

Set IP on sauté mode: add 2 tbls sugar and quarter cup water and heat until it caramelizes, adding more water as necessary 

Toss in meat and coat with caramelized sugar, add a handful of onions and a couple cloves of garlic

Add to the pot a couple tbls of fish sauce, salt, and pepper

Add about half a can of Rico coconut soda and enough water to just cover meat

Cook on manual 20 minutes, then NPR 

Release remaining pressure and change to sauté to reduce liquid (Add in eggs at this point)

Take a package of pickled mustard greens and rinse and chop, toss into pot

Serve over jasmine rice

Tips: It would be yummier had I seasoned the meat with a little salt and pepper before caramelization (I hadn't planned on making it so it was last minute), I originally cooked mine 25 min and it was too long, the meat was too tender and falling apart everywhere.