I tried the recipe from today's NY Times (link below) for Vietnamese caramelized pork (Thit kho to). I found that all of the instructions for what heat levels to use were too low for my small gas stove - apparently geared to a stovetop that puts out a lot more heat. As a result, it took a lot longer than expected. Just melting the sugar took over half an hour at what I considered medium-low to medium heat. The results were well worth the wait, though, it tasted great. It reminded me of the recent post about carnitas, it's somewhat similar in that the key is letting it cook down at the end until all the water evaporates. I used pork butt, not pork belly.