Cut the pork belly

• Cut the pork belly into large, roughly equal chunks.
• Keep the pieces fairly big, as they will shrink while braising.

Marinate the pork

• Season the pork with fish sauce, salt, sugar, black pepper, chicken bouillon powder, MSG, garlic, shallot and thick soy sauce.
• Mix well and let it marinate.

Boil and peel the eggs

• Bring water to a boil and carefully add the eggs.
• Cook the eggs, then transfer them to cold or ice water.
• Peel the eggs and set aside.

Cook the marinated pork

• Add the marinated pork along with all of the marinade to a clean pot.
• Cook until the garlic and shallot become fragrant.

Simmer with coconut water

• Add the coconut water and bring everything to a simmer.
• Cook uncovered over medium heat, skimming off any foam or impurities that rise to the surface.

Add the eggs and finish

• Add the peeled eggs and gently push them down into the broth.
• Continue simmering uncovered, rotating the eggs occasionally so they absorb the broth evenly.
• Once the pork is tender and the eggs have taken on color, taste the broth and adjust the seasoning.

Serve

• Serve with hot jasmine rice and plenty of the broth spooned over the rice.
• Add Thai chili on the side if you like spice.