---------- Recipe via Meal-Master (tm) v8.02

Title: Caramelized Pork
Categories: Vietnamese, Pork
Yield: 4 Servings

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" square.
Chop the green onion fine. Heat the oil in 2 qt 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 1 hour.
Add the fish sauce and continue to simmer on medium heat 1 hour
more. 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. Belly is 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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