1 lb fresh pork leg (ham)
1 tbsp cooking oil
1 tsp salt
2 each green onions
1 dash pepper
1 tbsp fish sauce
A Recipe for
Carmelized Pork
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
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| Jane Grigson |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This is a recipe for Carmelized Pork from the recipe cookbook of Recipes-to-go (Meat)
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
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.
Serves: 4
Carmelized Pork Recipe brought to you by Recipes To-Go