Step 1

In a 12-inch (30-cm) skillet over medium-high heat, combine the sugar and 1/4 cup coconut water. Cook, occasionally swirling the skillet to help the sugar dissolve and to encourage even browning, until the caramel is mahogany in color and smokes lightly, 5 to 7 minutes.☞TESTER TIP: Take care not to stir the caramel while the sugar is dissolving and browning as that can cause the sugar to recrystallize.

Step 2

Remove the skillet from the heat and add the fish sauce along with the remaining 1/4 cup coconut water; the mixture will bubble vigorously and the caramel will harden in spots.

Step 3

Return the skillet to medium heat, bring to a simmer, and cook, stirring constantly, until the hardened bits have dissolved, 2 to 5 minutes. Add the chiles, shallots, lemongrass, ginger, and 1 teaspoon pepper. Continue to cook, stirring, until fragrant, about 1 minute more.

Step 4

Increase to medium-high and stir in the pork. Bring to a simmer and cook, uncovered, stirring occasionally, until the sauce reduces and clings to the pork, 13 to 17 minutes.

Step 5

Remove from the heat, remove and discard the lemon grass. Taste and adjust seasoning, if needed.

Step 6

Transfer to a serving dish and sprinkle with the scallions. Serve with lime wedges.