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Heat a large skillet over medium heat. Add sugar and cook, stirring constantly, until it melts and turns a golden caramel color (about 5-7 minutes).
Add pork belly pieces to the skillet, stirring well to coat them in the caramel. Cook until the pork is browned on all sides (about 8-10 minutes).
In a bowl, mix together the fish sauce, water, rice vinegar, soy sauce, garlic, shallots, black pepper, and chili paste (if using). Pour the mixture over the pork.
Add coconut water to the skillet, stir well, and reduce the heat to low. Cover the skillet and simmer the pork for 30 minutes, stirring occasionally, until tender and fully cooked.
Remove the lid and simmer for another 10-15 minutes until the sauce thickens and becomes glossy.
Garnish with chopped green onions and serve hot over cooked white rice.