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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Carmelized Pork

main dish, pork, vietnamese

1 lb fresh pork leg (ham)
1 tablespoon cooking oil
1 teaspoon salt
2 each green onions
1 dash pepper
1 tablespoon fish sauce

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.