Carmelized Pork


1 pound Fresh pork leg (ham)
1 tablespoon Cooking oil
1 teaspoon Salt
1 dsh Pepper
1 tablespoon 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
Note: This takes a long time tocook, 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.
Nhu Huong Miller.


4.0 servings


Thursday, February 11, 2010 - 10:32am



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