*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Monday, May 20, 2024 9:23 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Carmelized Pork
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Carmelized Pork recipe to your favorite Save to favorite   Discuss Carmelized Pork recipe Write a comment   Print Carmelized Pork recipe Print this recipe   Email Carmelized Pork recipe to friend Email this recipe
  Carmelized Pork
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 174
Ingredients:
1 lb Fresh pork leg (ham)
1 tbsp Cooking oil
1 tsp Salt
2 each Green onions
1 dash Pepper
1 tbsp 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.
Rate this recipe:  
Featured Recipe
» Hearty Beef & Rice
Category: Main Course
Hits: 181
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com