Vietnamese Pork au Caramel

1/4 C sugar
3 T water
1 lb boneless pork, cut into large cubes
3 daikon, peeled and sliced
1/2 onion, diced
1/3 C fish sauce
Black pepper
Carmelize the sugar in a wok over low heat. Carefully stir in the water so the mixture does not break up. Add the pork and radishes and cover with water. Add remaining ingredients and bring to a boil. Reduce heat, cover, and allow to simmer for about an hour.