Caramelized Minced Pork

• 1/4 cup canola or other neutral oil
• 1 small yellow onion, finely chopped
• 1 1/4 pounds ground pork, roughly chopped to loosen
• 2 1/2 tablespoons fish sauce
• 2 teaspoons Caramel Sauce (page 316)
• 1 teaspoon sugar
• 2 scallions, green part only, chopped

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

canola, yellow onion, ground pork, fish sauce, caramel sauce, sugar, scallions

Taken from www.epicurious.com/recipes/food/views/caramelized-minced-pork-383043 (may not work)