Carmelized Pork
Yield
4 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
leg, fresh |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | tablespoon |
fish sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
leg, fresh |
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | dash |
black pepper
|
*
|
| 15 | ml |
fish sauce
|
|
Directions
Cut the fresh ham into several chunks about 1½ 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.
