* Note that you can multitask by pan frying the pork side-by-side while boiling/preparing veggies and soup to save time.
Separate any large solid chunks of fat from the meat.
Cut those fat blocks into small chunk (1/2 inch cubes size).
Using a large area non-stick pan over medium high heat, toss those little fat chunks in, stir to separate and void clump.
While these fat blocks are melting/frying, finely chop shallot and cut pork meat into thin 1" x 2" slices. During the process, don't forget to stir those fat chunks once in a while for even frying.
Once all the fat chunks shrink to smaller & crispier cubes, discard all the liquid fat.
Toss in chopped shallot, stir rigorously till soft and you can scent them.
Add in the slice pork, stir and spread them out evenly.
Let the pork fry and become crisp/firm a bit on one side, then stir to turn them over (5-7 minutes).
Add in fish sauce, sugar and 1/4 cup of water. Stir to mix well with all the meat.
Keep stirring until all liquid is reduced and all the meat slices are coated evenly in marinade..
Add remaining chopped scallion, stir to mix and turn off heat.
Serve hot immediately over bed of rice with boiled veggies and soup. Throwing some fruits as dessert, and voila, you have a full course meal, Vietnamese style.