Heat 1½ tablespoons of vegetable oil in a large frying pan over high heat. Cook ½ chopped onion, 2 teaspoons of grated ginger, 2 minced garlic cloves, and 1 deseeded, chopped Thai chili for 2 minutes.
Add 500g of ground pork. Fry for 2 minutes, breaking it into small pieces.
Stir in 5 tablespoons of packed brown sugar and 2 tablespoons of fish sauce. Leave for 2 minutes to brown underneath.
Stir, then leave for 30 seconds. Repeat until caramelized and the pork reaches 160°F / 71°C. Finish with 1 sliced scallion.
