Place the eggs in a pot with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Remove the eggs from the water and let them cool. Once cooled, peel the eggs and set aside.

Bring a pot of water to a boil and blanch the pork pieces for 1-2 minutes. Rinse the blanched pork under running water until it runs clear. Dry with paper towels.

Add the pork pieces and eggs to a large bowl along with the fish sauce, shallot, black pepper, and minced garlic. Mix and marinate in the fridge for 1 hour.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the pork pieces and stir-fry until browned on all sides.

Add the rest of the marinade, eggs, sugar, and coconut water to the pot. Bring to a boil, skim the scum, and lower the heat to a simmer. Simmer for 1-2 hours.

Serve hot with steamed rice and garnish with sliced green onions. Enjoy!