Carmelized Pork Over Lettuce

2 tablespoons sugar
2 tablespoons water
2 tablespoons fish sauce
1 1/2 teaspoons vegetable oil, divided
cooking spray  
1 1/2 pounds  boned pork loin, cut into 1-inch cubes  
1 (10 1/2-ounce) can low-salt chicken broth  
1/4 teaspoon black pepper  
1 (3-inch) cinnamon stick  
2 cups (2-inch) sliced green onions  
6 cups shredded lettuce  
1/4 cup rice vinegar  
1/4 cup thinly sliced fresh basil  
1/4 cup minced fresh cilantro

Place the sugar in a small, heavy saucepan over medium heat; cook 5 minutes or until golden (do not stir). Add water and fish sauce (mixture will splatter); remove from heat.

Heat 1 teaspoon oil in a large skillet coated with cooking spray over high heat. Add pork, and cook 4 minutes or until browned on all sides. Remove pork from skillet. Stir broth into skillet, scraping skillet to loosen browned bits. Return pork to pan; add the caramelized sugar mixture, black pepper, and cinnamon stick, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove from skillet, and keep warm.

Heat 1/2 teaspoon oil in skillet; add green onions. Sauté 2 minutes or until lightly browned. Add to pork mixture; keep warm.

Combine shredded lettuce, rice vinegar, basil, and cilantro in a large bowl, and toss well. Serve pork mixture over lettuce mixture.

Serves 6.