Vietnamese caramelized pork (thit ko to)

I made thit ko to (recipe) from Dana Bowen's New York Times article, Traditional Flavors of the Lunar New Year. The pork is topped with scallions and onions. Also shown is Korean kong bap (rice with beans, not to be confused with "rice and beans"), and a vegetable medley consisting of steamed carrots and brussel sprouts sprinkled with balsamic vinegar.

The dish was delicious and easy to make, and coincidentally looks and smells a lot like chajang myun. I prepared the dish in the cast iron skillet. A perfect choice - the molten sugar easily pulled away easily from the skillet's surface. The recipe called for melting the sugar over medium-low heat, but that took far too long. Next time I will crank up the heat and then lower it after the pork goes in. I will also try a thinner cut of the pork belly. The skin was tough and had to be cut away before eating. I could try cutting the skin off before cooking.