• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Carmelized Pork

  • Recipe Submitted by on

Category: Main Dish, Vietnamese, Pork

 Ingredients List

  • 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 thickor
carmelized. Be careful not to burn it. Serve hot as a main dish, with lots
of rice. This has a very long lifeit 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 tastingit is surprisingly
good and surprisingly digestible. Recipe from: Vietnamese Cookery, by Jill
Nhu Huong Miller.

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