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| Home -> [Asian, Entrees, Ethnic, Pork, Vietnamese] -> [Carmelized pork Recipe] |
Carmelized pork
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Entrees, Ethnic, Pork, Vietnamese |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Fresh pork leg (ham) | | 1
| tbsp | Cooking oil | | 1
| tbsp | Salt | | 2
| each | Green onions | | 1
| dash | Pepper | | 1
| tbsp | Fish sauce |
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Procedures:
| 1 | Cut the fresh ham into several chunks about 1 ?to 2 inches square. | | 2 | Chop the green onion fine. | | 3 | Heat the oil in 2 quart pot, then add the onion and the remaining ingredients, including the pork. | | 4 | Saute, stirring, on medium heat until the meat is brown (about 5 minutes or more). | | 5 | Add 4 cups water and simmer, uncovered, on medium heat for one hour. | | 6 | Add the fish sauce and continue to simmer on medium heat 1 more hour. | | 7 | Most of the water will be absorbed by the meat and the remainder will be slightly thick--or carmelized. | | 8 | Be careful not to burn it. | | 9 | Serve hot as a main dish, with lots of rice. | | 10 | This has a very long life--it may be frozen, refrigerated, reheated, and served as an appetizer, etc. | | 11 | Note: this takes a long time to cook, but is very easy to do. | | 12 | In hue, central vietnam, pork belly is used in this recipe. | | 13 | Bellyis very fat and is considered good in a cooler climate. | | 14 | Don"t discard the fat portions before tasting--it is surprisingly good and surprisingly digestible. | | 15 | Recipe |
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