Slice the pork into 2cm strips, place in saucepan. Cover with cold water, bring to boil, then strain & set aside.
In a heavy based saucepan combine the sugar & water. Stir briefly to stop the sugar sticking but once it starts to boil don't stir. Allow the sugar to boil until it starts to colour. If it starts to colour too quickly in one spot, carefully swirl the pan to combine the caramel.
Once it has reached a golden colour carefully add the fish sauce, soy sauce, star anise & pork. Simmer until pork is tender & sauce has reduced to a thick coating consistency, about 15-20 minutes. Set aside to cool.
Combine all ingredients, except the fish sauce in a bowl & whisk together. Add fish sauce a little at a time until the dressing tastes sweet, salty & a little sour.
In a large bowl, combine the water melon, mint, onion, ginger & coconut. Pour over the dressing & toss to combine. Place the melon on a serving platter sprinkle over the caramelised pork & garnish with more coconut & fried shallots.