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Bring 2-3 quarts of water boiling on high, enough to fully submerge the pork. Add about 1 teaspoon of salt and the pork to water for 2-3 minutes just to clean it. Drain then rinse the pork under running water until the water is clear. Heat sugar in a large wok or pot over medium heat, continuously stirring until it melts and caramelizes into a light brown syrup. Burns easily so keep a close eye and be careful to not let it get candied. As soon as sugar reaches the nice amber color, immediately add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes. Add fish sauce, soy sauce, salt, and black pepper; stir to evenly coat pork and allow it to get the color on the meat. Stir shallots and garlic into the wok. Pour in coconut water and bring to a boil. Liquid should just cover the pork. Reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Slowly stir and check about every 20 minutes while the pork is simmering to make sure that the liquid doesn't evaporate too much. Add water a little at a time if sauce seems to be drying out. Remove cover, add hard-boiled eggs. Continue simmering for about 30-40 minutes with the lid off to allow the liquid to reduce into a nice concentrated sauce, stirring occasionally to prevent meat from drying. Remove from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish. Top with green onions for garnish.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Instant-read thermometer — essential for any technique requiring precise temperature control
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Instant-read thermometer — essential for any technique requiring precise temperature control
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy