Vietnamese Caramelized Pork

Crispy, salty, subtly sweet, delicious pork.  I like to mix it with rice and serve it in a lettuce wrap with fish sauce as an appetizer, or just over rice also with a side of fish sauce as a decadent main.  This recipe is an adaptation of the one found in Andrea Nguyen's excellent cookbook Into the Vietnamese Kitchen.

Ingredients:
1/4 C oil
1 small yellow onion, chopped
2 small cloves garlic, minced
1 lb ground pork
3 T fish sauce
1 T Vietnamese Caramel Sauce
1 t sugar
3 green onions, thinly sliced

Add the oil to a skillet and saute the onion and garlic on medium for a few minutes until soft.  Add in the pork, and break up the pieces as much as possible until the meat has cooked through.  Add everything else except the green onions and cook on medium high for 10-12 minutes or until the meat develops brown caramelized spots.  Add in the green onions, toss for a minute or so, and remove from the heat.