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Add a photoServings: 4
Ingredients
- 1 lb Fresh pork leg (ham)
- 1 Tbsp. Veg. oil
- 1 tsp Salt
- 2 x Green onions
- 1 dsh Pepper
- 1 Tbsp. Fish sauce
Directions
- 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 qt pot, then add in the onion and the remaining ingredients, including the pork. Saute/fry, stirring, on medium heat till the meat is brown (about 5 min or possibly more). Add in 4 c. water and simmer, uncovered, on medium heat for one hour. Add in 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 possibly carmelized. Be careful not to burn it. Serve warm as a main dish, with lots of rice. This has a very long life-it may be frzn, refrigerated, reheated, and served as an appetizer, etc.
- Note: This takes a long time tocook, 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. Do not throw away the fat portions before tasting-it is surprisingly good and surprisingly digestible.
- Nhu Huong Miller.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 66 | 49% |
| Total Fat 7.4g | 9% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.09g | |
| Cholesterol 50mg | 17% |
| Sodium 970mg | 40% |
| Potassium 305mg | 9% |
| Total Carbs 0.71g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.33g | 0% |
| Protein 15.46g | 25% |
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