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Prepare the Eggs: Place the eggs in a pot, cover them with water, and boil. Once boiling, reduce the heat, and simmer for 10 minutes. Transfer to a bowl of ice water, cool, peel, and set aside.
Caramelize the Sugar: Heat oil in a large pot over medium heat. Add sugar, stirring constantly until it melts and turns deep amber.
Cook the Pork: Add pork belly cubes to the pot, coating them in the caramelized sugar. Cook until they’re browned on all sides, about 5 minutes.
Add Aromatics and Seasonings: Add garlic and shallots, cooking until fragrant. Stir in fish sauce and black pepper.
Simmer with Coconut Water: Pour in coconut water and ½ cup of water, mixing well. Bring to a boil, then cover and simmer on low heat for 45 minutes to 1 hour.
Add the Eggs: Gently place peeled eggs into the pot, ensuring they’re submerged. Simmer for another 15-20 minutes to let them absorb flavors.
Adjust Seasoning and Thicken Sauce: Taste the sauce and adjust with more fish sauce or sugar as needed. If too thin, simmer uncovered until thickened.
Serve: Transfer to a serving dish, garnishing with green onions and cilantro if desired. Enjoy hot with steamed jasmine rice.