Chef Huong's Dalat Ragu

This recipe is adapted from "Communion:  A culinary journey through Vietnam"

Cube 1 pound pork loin and marinate in 1 tbsp fish sauce and pepper for 30 min (not in fridge).  Brown in 1 tbsp olive oil.  Remove and set aside. 

Meanwhile peel and cube 3/4 pound tomatoes.  Saute 1 shallot in 1 tbsp olive oil.  Add 2 minced garlic cloves.  Add the tomatoes and simmer while browning vegetables.

Cook 2 peeled and diced carrots in the pork fat.  Remove and add to pork.  Saute 1/2 pound diced potatoes.  Remove.  Saute some diced mushrooms with salt.  Remove.

Add tomatoes, pork and carrots to a large saucepan.  Add 1 tsp fish sauce, 6 cups vegetable broth and a bay leaf.  Cover and cook about 45 minutes.  Until meat is tender.  Add potatoes and cook about 15 minutes.  Add 1 can rinsed cannellini beans and the mushrooms.  Simmer uncovered for 10 minutes.  Serve with a crusty baguette.