Marinate the pork

• Cut the pork belly into large chunks.
• In a bowl, combine the pork with the minced garlic, minced shallot, salt and black pepper.
• Mix well to coat and set aside.

Make the caramel

• In a large pot, heat the oil with the sugar over medium heat.
• Cook, stirring occasionally, until the sugar turns a dark amber brown color.
• Do not leave it unattended, as it burns quickly.

Coat and sear the pork

• Add the marinated pork to the caramel and coat it well.
• Cook until all the pink is gone.

Add the braising liquid

• Add the coconut water, water, fish sauce and sugar.
• Stir to combine and bring to a boil.
• Skim off the foam that rises to the surface and discard it.

Simmer the pork

• Reduce the heat, cover with a lid and simmer.
• Keep skimming off any foam that appears.

Add the eggs

• When 20 to 30 minutes of simmering remain, gently add the soft boiled eggs.
• Make sure the eggs are submerged in the liquid.
• Cover and finish the simmering.

Reduce and finish

• Taste test and adjust the seasoning if needed.
• Turn the heat to high and cook uncovered to reduce the sauce.
• Turn off the heat and top with black pepper.

Serve

• Serve hot with a bowl of steaming rice.