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1
Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt.
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2
Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly.
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3
When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
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4
Combine the chicken stock and fish sauce and carefully add at arms length to the sugar (it will splutter and pop).
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5
Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined.
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6
(If the sugar clumps when you add the liquid, dont worry, it will melt again.)
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7
Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions.
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8
Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
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9
Add pork to the pot and bring the liquid to a boil.
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10
Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
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11
Remove from heat, add the green part of the scallions, and serve over steamed white rice.
