Carmelized Pork

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Title: CARMELIZED PORK
Categories: Vietnamese, Pork, Main dish
Yield: 4 servings

1 lb Fresh pork leg (ham)
1 T Cooking oil
1 t Salt
2 ea Green onions
1 ds Pepper
1 T 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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