Vietnamese Sweet Pork

When I moved out of my parents house and realized I had to cook for myself (I was not going to be one of those college students living off ramen noodles!), I asked my mom to teach me a few things.  For those that don't know, I'm Vietnamese-American...a product of the Vietnam War (my parents met while my father was stationed there and the rest is history).  I wasn't going to waste any time, so I  asked her to teach me how to make her sweet pork.  This is a relatively simple dish made with products you should be able to find in your local grocery store (of course the best fish and oyster sauces come from an Asian market like Dong A Market off Mills Ave in Orlando.  Below is the recipe, as best as I can share...home cooking isn't exactly measured out ;-)  You know your mom always told you, "...a little of this and a little of that."

This recipe makes enough for 2-3 servings.  Increase the ingredients appropriately for more.

Pork
2 Pork chops, cut meat away from bones and cut into slices, reserve bones (pork riblets work well also)
1 Green onion, chopped
2 Tbs + 1 Tbs granulated sugar
2-3 Tbs Oyster Sauce
Fish Sauce, to taste (a 1/2 Tbs is probably a good place to start)
1/2 cup water

In a sauce pan, heat 2 Tbs granulated sugar on low heat to caramelize (be careful not to burn).  Add sliced pork, bones and chopped green onions to sauce pan.  Increase to medium heat and stir to coat the pork with the caramelized sugar.  Add remaining sugar, oyster sauce, fish sauce and water.  Stir ingredients to mix well and let simmer, until pork is fully cooked (about 15 minutes).

Sautéed Green Beans

Fresh green beans (cut off ends)

Sliced garlic (at least 2-3 cloves...or more!)

Chopped onions (about 1/2 cup)

2 Tbs Olive Oil

Fish sauce, to taste

Water

In a wok or large sauté pan, heat olive oil with sliced garlic and onions on low heat.  Once the aroma is released from the garlic, add green beans and fish sauce.  Toss to coat.  After a couple minutes add some water to the pan and cover with a large lid (pseudo steaming), until the green beans are tender to your liking.

Serve green beans on top of rice, topped with the sweet pork.  Add sauce from sweet pork to wet the rice. If available, add sliced cucumbers.