Place a small pot over medium-high heat with the sugar and white balsamic vinegar. Bring up to a bubble, stirring frequently to dissolve the sugar. Place the onions in a large heat-safe bowl and pour the sugar-vinegar mixture over them. Stir to combine and let the onions rest for at least 15 minutes.
While the onions are resting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground pork to the pan, season with salt and pepper, and cook until golden brown, about 7-8 minutes, breaking the meat up with a wooden spoon or potato masher.