| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Vietnamese | Vietnamese, Pork, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh pork leg (ham) |
| 1 | tb | Cooking oil |
| 1 | ts | Salt |
| 2 | Green onions | |
| 1 | ds | Pepper |
| 1 | tb | Fish sauce |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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