Hardboil the eggs. Begin by boiling the eggs. Place them in a pot of water, bring to a boil, and cook for about 10 minutes. Once done, peel and set aside.

Make the caramel sauce. (Note: The caramelization process happens quickly. Read the direction first before starting. Do not leave the stove unattended and have the water pre-measured before starting). In a small saucepan over medium heat, add 3 tablespoons of sugar evenly over the surface of the pan. Let it sit for 1-2 minutes without stirring. Once the sugar starts to melt, use a whisk or rubber spatula to stir constantly for 4-5 minutes (times will vary depending on your stovetop). Once melted and golden, carefully add ⅓ cup water to the caramel (it may bubble up), and stir to combine. Then remove from heat and set aside.

Parboil the Pork. In a large pot, bring water to a boil. Add the cubed pork shoulder (or pork belly) and parboil for about 5 minutes to remove impurities. Drain the pork and set aside.

Marinate the Pork: In a large bowl, combine the parboiled pork with 1 teaspoon of salt, ½ teaspoon of pepper, ¼ cup of fish sauce, and a little bit of the caramel you made earlier. Let the pork marinate for at least 15 minutes to absorb all the flavors.

Sear the pork. Heat ½ tablespoon of olive oil in a large pot over medium-high heat. Once the oil is hot, add the marinated pork in batches, searing each side for 1-2 minutes until it's golden brown and crisp. Be sure to avoid overcrowding the pot to prevent steaming the pork—this will ensure a beautiful sear on every piece.

Add Shallots and Garlic. Add the finely diced shallots and minced garlic to the pot with the pork. Stir well and cook for another 2-3 minutes until fragrant and soft.

Braise the pork. Pour in 4 cups of coconut soda and ¼ cup of regular water. Bring the mixture to a simmer, then reduce the heat and cover. Braise for 40 minutes, stirring occasionally, until the pork becomes tender and the flavors meld together.

Add the Eggs. Ten minutes before the cooking time is up, add the peeled hard-boiled eggs to the pot. Allow the eggs to heat through and absorb some of the rich sauce.

Serve. Serve over steamed rice. Enjoy!