Place the pork belly cubes in a pot of boiling water for 2-3 minutes to remove impurities, then drain and rinse with cold water.

In a bowl, marinate the blanched pork with the minced garlic, minced shallot, 1 tablespoon of fish sauce, and black pepper for at least 15 minutes.

Heat the vegetable oil and sugar in a heavy-bottomed pot over medium heat, stirring constantly until the sugar melts and turns a deep amber color.

Carefully add the marinated pork to the pot and toss vigorously to coat the meat in the caramel sauce, cooking for about 2-3 minutes until the pork is slightly browned.

Pour in the remaining 2 tablespoons of fish sauce and the coconut water, ensuring the liquid almost covers the meat.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 45 minutes.

Add the peeled hard-boiled eggs to the pot, gently pushing them into the sauce to submerge.

Continue to simmer uncovered for another 30-40 minutes until the pork is fork-tender and the sauce has reduced to a rich, glistening consistency.

Taste and adjust seasoning if necessary, adding a splash more fish sauce if you prefer it saltier.

Garnish with sliced green onions and serve hot over steamed white rice.