Vietnamese pork au caramel
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sugar |
| 2 | tablespoons | Water |
| 1 | pounds | Leg of pork -- cut into |
| large | Cubes | |
| 3 | Daikon (white Chinese | |
| Radishes) -- peeled/thinly | ||
| Sliced | ||
| ½ | Onion -- chopped | |
| ⅓ | cup | Nuoc Mam sauce |
| OR light soy sauce | ||
| Freshly ground black pepper | ||
Directions
*(Thhit Lon Nau Ca - Ra - Men Kieu Viet Nam).
1. Put the sugar in the wok and heat gently until it starts to smell as though it is burning. Stir in the water very carefully so that the mixture does not break up. 2. Add the pork and radishes, and cover with water. Add the remaining ingredients and bring to a boil.
Reduce the heat, cover and allow to simmer for about an hour or until thepork is cooked.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books