Hmong Sweet Pork in Instant Pot

Sweet Pork is a sweet and super fatty dish. This is a popular dish in the Hmong culture. This is a easy dish and now even easier with the Instant Pot Pressure Cooker!


  • 1 tbsp Salt
  • 1/2 a cup Dark soy sauce
  • 1/2 a cup Oyster sauce
  • 6 each Garlic Cloves
  • 2 oz Ginger
  • 5 Star Anise
  • 1 cup Sugar
  • 2 pounds Pork Belly
  • 1.5 pounds Pork Bones
  • A dozen Eggs
  • 3.5 cups of Water

Step 1: Prepare your Ingredients

Wash and dry all produce. Mince or grate garlic. Peel ginger and discard peel; then mince or grate. Wash the pork bones. Wash and slice the pork belly.

Step 2: Boiled your Eggs

Began boiling the 1 gallon of water in a deep Pot. Once the water boils, gently add in the eggs. Allow the eggs to cook for 10-14 minutes. Once the eggs are cooked, drain out the water and add cold water. Let it sit for 5 minutes and begin to peal all the eggs into a bowl. Soak the eggs in 1/2 a cup of dark soy sauce.

Step 3: Marinade your Pork Belly

Add 1/2 a cup Oyster sauce slices of your Pork belly and bones. Stir

Step 4: Cook your Sugar Syrup

Add the sugar in the pot, stir constantly for 2-3 min until liquid harden and quickly add in a cup of water. Stir until the sugar completely melt. Set aside to cool now.

Step 5: Cook your Pork

In the pressure cooker, add in 1 tbsp of oil and the minced garlic and ginger. Cook until the garlic is slightly brown. Then add in the pork and 2 quarts of water, add star anise, and add the cooked sugar syrup. Set the pressure cooker to Steak/Meat and press Start. Cover, and let it simmer for at least 1 hour or until the pork is tender. Then finally you add the soaked eggs to the pot. With the cover off, set the pressure cooker to Slow Cook.

Your dish is ready to be serve: Add the Sweet Pork on top of a bowl of rice. Yumm!


1 thought on “Hmong Sweet Pork in Instant Pot”

  1. Thanks for sharing! I was looking for an instant pot version. Turned out great – so tender and fat was gelatinous. Thank you instant pot! I ended up taking half the liquid out after it cooked and reduced it down for 30 min for that saltier, syrupy taste I personally prefer.


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