1 lb Fresh pork leg (ham)

      1 T  Cooking oil

      1 t  Salt

      2 ea Green onions

      1 ds Pepper

      1 T  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.