Carmelized Pork

Title:
Carmelized Pork

Yield:
4 Servings

Categories:
Vietnamese,
Pork,
Main
Dishes




Ingredients:





     1 lb Fresh pork leg (ham)


     1 tb Cooking oil


     1 ts Salt


     2    Green onions


     1 ds Pepper


     1 tb Fish sauce






 Cut the fresh ham into several chunks about 1 1/2 to 2 inches square. Chop


 the green onion fine.  Heat the oil in 2 quart pot, then add the onion and


 the remaining ingredients, including the pork. Saute, stirring, on medium


 heat until the meat is brown (about 5 minutes or more). Add 4 cups water


 and simmer, uncovered, on medium heat for one hour. Add the fish sauce and


 continue to simmer on medium heat 1 more hour. Most of the water will be


 absorbed by the meat and the remainder will be slightly thick--or


 carmelized.  Be careful not to burn it. Serve hot as a main dish, with lots


 of rice.  This has a very long life--it may be frozen, refrigerated,


 reheated, and served as an appetizer, etc. Note: This takes a long time to


 cook, but is very easy to do. In Hue, central Vietnam, pork belly is used


 in this recipe. Bellyis very fat and is considered good in a cooler


 climate.  Don't discard the fat portions before tasting--it is surprisingly


 good and surprisingly digestible. Recipe from: Vietnamese Cookery, by Jill


 Nhu Huong Miller.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini