In a large skillet, heat 2 tablespoons of peanut oil over medium-high heat until shimmering, about 2-3 minutes.

Add the finely diced onion, grated ginger, minced garlic, and chopped chili to the skillet. Stir-fry for 2 minutes until the onions are translucent and fragrant.

Introduce 500g of pork mince to the skillet, spreading it evenly. Cook for 2-3 minutes, breaking it apart with a wooden spoon until browned.

Stir in 5 tablespoons of brown sugar and 2 tablespoons of fish sauce, ensuring they coat the pork evenly. Cook for about 2-3 minutes.

After the initial cooking time, stir the pork and let it sit for another minute before stirring again. Repeat this process every 30 seconds for about 4-5 minutes.

Once the pork is perfectly caramelized, remove from heat. Serve the mixture over cooked jasmine rice and garnish with sliced green onion.