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1
In a 12-inch skillet, heat the oil over medium heat.
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2
Add the onion and cook gently, stirring, for about 4 minutes, or until fragrant and soft.
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3
Add the pork and use a large slotted spoon to stir, poke, and break it into small pieces.
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4
Cook, stirring occasionally, for about 4 minutes, or until the meat has lost most of its pink color.
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5
Add the fish sauce, caramel sauce, and sugar, increase the heat to medium-high, and continue cooking for 10 to 12 minutes.
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6
Stir the mixture frequently and spread it out so it fills the bottom of the pan, giving it plenty of space to cook evenly.
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7
If there are large pieces left, take time to mash them into smaller ones.
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8
During cooking, the pork will release its juices, start browning, render a little fat, and finally gently fry.
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9
It will sizzle and maybe pop.
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10
Halfway through, as the meat darkens, monitor it carefully, stirring rhythmically and constantly to prevent burning.
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11
During the last 2 to 4 minutes, the pan will get hotter and the pork will seem lighter and easier to stir around.
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12
As the cooking intensifies, the bottom of the skillet will darken with tiny dark brown bits.
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13
At this point, lower the heat to medium to steady the browning.
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14
Keep stirring to coax the meat into browning a bit more.
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15
When it is a beautiful reddish brown, it is done.
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16
Remove from the heat and stir in the scallions.
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17
Transfer to a serving dish or shallow bowl, leaving behind the excess fat.
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18
Let the meat sit for 5 minutes to darken and crisp upthe flavors will intensify, toobefore serving.
