Thit Heo Tau (Vietnamese Pork in Coconut Milk)
1 12/ lb. boneless fresh ham or picnic shoulder
2 Tbsp soft brown sugar
1/2 c cold water
2 1/2 Tbsp fish sauce
3/4 tsp white pepper
2 c thin coconut milk
Pour boiling water over pork skin, pat dry.
Place skin-side down in saucepan, add enough cold water to cover.
Boil, simmer 45 minutes, turning several times.
Discard water, remove meat, drain.
Cut meat into thick slices, then into strips 2" wide.
In a saucepan, combine sugar, water. Bring to a boil and simmer until sticky. Coat each strip with the sugar syrup. return now sticky meat to original pan.
Sprinkle with fish sauce, pepper, pour coconut milk slowly down side of pan. Cover, simmer until the meat is tender, the sauce thick and creamy. Serve with rice.
Submitted by Gretchen Grant
Contributed on: and modified on Monday May 22nd, 2006