1. Heat 1 tablespoon oil in large skillet or Dutch oven. Add half the pork; cook, without stirring, for about 3 minutes, until browned. Turn over; cook 3 minutes. Remove to platter. Repeat with remaining oil and pork.
2. Combine sugar and 1 tablespoon water in small, heavy nonstick saucepan; cook over medium-high heat, shaking pan until sugar melts and turns deep caramel brown, about 8 minutes. Carefully add 1/4 cup water and fish sauce. Remove from heat.
3. Stir lemon juice, 1/2 cup water and pepper into fish sauce mixture. Heat through over low heat, stirring if caramel hardens. Add fish sauce mixture to skillet over low heat, scraping up browned bits from bottom. Add meat to skillet. Bring to simmer; cover; cook over low, 1 hour. Add carrots and pepper strips; bring to simmer; cover; cook 20 minutes. Add scallions; cook 10 minutes, until vegetables are tender. Serve with rice.