Vietnamese Braised Pork & Eggs (Whole30 & Paleo compliant)
I’m Vietnamese and LOVEEEEEEE Vietnamese food. My mom is probably the best cook and this dish brings comfort to me. It’s very simple to make in an instant pot!
Equipment needed:
Instant pot - 6 qtz Pressure Cooker
Quick egg boiler - Dash egg cooker
Ingredients
Meat:
3 lbs of pork belly trimmed & cut into 1-2 inch cubes (can sub with chuck roast but won’t be as tender or beef short ribs!)
6 eggs, hard-boiled
Produce:
1 large yellow onion (chopped)
5 gloves of garlic (smashed)
1 inch knob of ginger (peeled & sliced) - about 2 tbsp
1 large shallot (~5 tbsp of shallots chopped)
3-4 romaine hearts (served on side)
Pantry:
1-2 tbsp ghee/clarified butter
4 tbsp coconut aminos - Coconut Secret
6 tbsp fish sauce - Red Boat
1 liter Pure coconut water
Spices:
1 tsp of whole coriander seeds
1 pinch of black pepper
Instructions:
1) Boil 6 eggs in a pot or using the rapid egg boiler as shown below. You can purchase it here — it cooks the eggs perfectly in a short amount of time. I think it took less than 10 minutes to cook 6 eggs. Once cooked, deshell & set aside.
2) In a large boiling pot, boil the cubed pork belly for a few minutes to get rid of all the gunk, drain it and set aside
3) While the eggs and meat are boiling, prep your seasoning and set aside
4) Set the Instant Pot to sauté, melt 1 tbsp of ghee and sauté onions (1 whole onion), shallots (5 tbsp), garlic (5 gloves), ginger (2 tbsp) until onions are translucent
5) Add pork, fish sauce (6 tbsp), coconut aminos (4 tbsp) and coconut water (1 L) to the instant pot and mix
6) Add the deshelled eggs to the meat mix and add coriander seeds (1 tsp) on top & mix
7) Close the lid and set instant pot to stew/soup mode for 55 minutes
If you do not have an instant pot, you can do step 4 in a separate pan and then transfer to a slow cooker and cook for 6-8 hours on low
8) Once meat is cooked, serve it with cauliflower rice, or grilled romaine lettuce
How to grill romaine lettuce: make a marinade by adding 4 tbsp of olive oil, 1 tbsp of coconut vinegar, 1/2 tsp of rosemary & thyme. Brush marinade all over romaine salad and broil each side until golden brown (make sure you keep an eye on it and flip accordingly as it could burn easily)
Dish served with romaine salad
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