Preheat the oven to 400F.

Heat the oil over medium-high heat in a dutch oven or oven-safe lidded pot. When the oil is heated and shimmering, add the ground pork. Cook, stirring often and breaking into small crumbles, until the pork is fully browned and crispy, 5-7 minutes. Remove the cooked pork from the pot, leaving the oil, and set aside. If there is not oil remaining, add about 1 tablespoon to the pot.

Reduce the heat to medium and add the sliced shallots. Cook, stirring often, until soft and caramelized, 6 to 8 minutes. If the shallots are browning too quickly, reduce the heat to medium-low. Stir in the garlic, thyme, salt, and black pepper. Continue cooking and stirring until fragrant, another 1 to 2 minutes.

Turn off the heat and add the dry pasta directly to the pot and mix with the shallots. Stir in the broth and coconut milk, season with a generous pinch of salt, cover the pot and transfer to the oven on the middle rack. (Note: if your pot does not have a lid, cover tightly with foil.) Bake until the pasta is al dente and liquid is mostly absorbed, 25 to 30 minutes (may vary depending on pasta used, see notes).

Remove the pot from the oven and let it rest, covered, for 10-15 minutes to allow the pasta to absorb the remaining liquid and thicken. .

Stir in the crispy pork and serve in low bowls. Garnish with chopped parsley, if desired.