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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 shimmering, add the ground pork. Cook, stirring often and breaking into small crumbles, until the pork is fully browned and crispy, about 5-7 mins. Remove the pork from the pot, leaving the oil, and set aside.
If needed, add 1 tbsp additional oil to the pot. Reduce heat to medium, add the shallot, and cook, stirring often, until soft and caramelized, 6 to 8 mins (if the shallots are browning quickly reduce heat to medium-low).
Stir in the garlic, thyme, salt, and black pepper. Continue cooking and stirring until fragrant, another 1 to 2 mins.
Remove the pot from heat and add the dry pasta 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.
Bake until the pasta is al dente and liquid is mostly absorbed, 25 to 30 mins (may vary if you are using a different pasta).
Remove the pot from the oven and cool for 15 minutes to allow the sauce to thicken slightly. Stir in the crispy pork and salt to taste.
Serve in low bowls with finely chopped parsley on top.