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  Carmelized pork
 
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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