Carmelized pork
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Carmelized pork
  Pork    Vietnamese  
Last updated 6/12/2012 12:46:36 AM. Recipe ID 6949. Report a problem with this recipe.
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      Title: Carmelized pork
 Categories: Vietnamese, Pork, Main dish
      Yield: 4 Servings
      1 lb Fresh pork leg (ham)
      1 tb Cooking oil
      1 ts Salt
      2 ea 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.

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Recipe ID 6949 (Apr 03, 2005)

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