Instant Pot Vietnamese Caramel Pork

Instant Pot Vietnamese Caramel Pork


This drool-worthy recipe is from Nashgirleats!



• 8 oz Demara Sugar

• 3/4 cup fish sauce

• 4 pounds boneless pork shoulder* from Caney Fork Farms, cut into large chunks

• Salt and Pepper

• 1 cup of thinly sliced shallots

• One 3 inch cube of ginger root sliced

• 2-3 cloves garlic crushed

• 2 thai chilies or 3-4 jalapeños crushed

• 2 cups of coconut water



Generously season pork with salt and pepper. Place instant pot on sauté function. Add peanut or veggie oil to pot. Once hot, sear meat on all sides. Remove from pot. 

While pork is searing, simmer the sugar on medium- low heat until melted, remove from burner and mix in 3/4 cups of coconut water, stirring constantly until a caramel develops. If you need to return to heat, please do! 

Once caramel is complete. Mix all ingredients together in instant pot (pork included) as well as 1 cup of water. Turn on high pressure for 75 minutes. Once complete, release pressure valve. Remove pork. Take sauce and reduce over medium heat in large sauce pan until thick enough to coat spoon. 

Meanwhile, cook rice (or cauliflower rice for that matter!) and sauté some brassica sprouts with salt and pepper to accompany your caramel pork. 


*Pork shoulder is sometimes also called Boston Butt or Pork Picnic (each slightly different parts of the shoulder and would work well here).


Ready to sign up for the Caney Fork Farms Grassfed Meat CSA in Nashville? Sign up today!

Back to blog