Vietnamese-Inspired Pressure-Cooked Coconut Pork Stew

Name: Vietnamese-Inspired Pressure-Cooked Coconut Pork Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 600 g pork shoulder, cut into 2-inch cubes; 1 tbsp vegetable oil; 1 large yellow onion, finely diced; 3 garlic cloves, minced; 2 stalks lemongrass, bruised and chopped into 3-inch pieces; 1 red chili, thinly sliced (seeds removed for less heat); 1 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 400 ml full-fat coconut milk; 250 ml chicken broth; 2 kaffir lime leaves, torn; 1 medium carrot, peeled and cut into 1/2-inch rounds; 1 medium sweet potato, peeled and cut into 1-inch cubes; Fresh cilantro leaves, for garnish; Juice of 1 lime; Salt and black pepper to taste

A rich, creamy pork stew infused with lemongrass and coconut milk, cooked under pressure for tender meat and a comforting, silky broth.

Prep20 minCook35 minTotal55 minServes4Difficultymedium

Method

How to make it

01
Pat the pork dry with paper towels and season lightly with salt and pepper.
02
Heat vegetable oil in a pressure cooker over medium-high heat; brown pork cubes in batches until golden on all sides, about 3-4 minutes per batch. Remove and set aside.
03
Add diced onion to the pot and sauté until translucent and soft, about 5 minutes.
04
Stir in minced garlic, lemongrass, and sliced chili; cook until fragrant, about 1 minute.
05
Return pork to the pot; add fish sauce, palm sugar, kaffir lime leaves, coconut milk, and chicken broth. Stir to combine.
06
Add carrot and sweet potato pieces, then secure the lid and bring to high pressure. Cook under pressure for 25 minutes.
07
Carefully release pressure according to manufacturer’s instructions. Remove lemongrass stalks and lime leaves.
08
Taste and adjust seasoning with salt, pepper, and lime juice.
09
Serve hot, garnished with fresh cilantro.

From the editor

Cooking tips

Use pork shoulder for its fat content and tenderness after pressure cooking; leaner cuts will dry out.
Bruising the lemongrass with the back of a knife releases more flavor into the stew.
If you don’t have a pressure cooker, simmer the stew gently for 1.5 to 2 hours until pork is tender.
Leftovers keep well refrigerated for 3 days; reheat gently to prevent coconut milk from splitting.

Published July 22, 2026