Boil your eggs in water for 6-7 minutes over medium-high heat. When they're cool enough to handle, peel the eggs and set aside.
Cut your pork belly into 1-inch pieces. You will parboil them to get rid of the impurities: Bring a pot of water to a boil on the stove. Add the pork to the boiling water and parboil for 2-3 minutes or until you see the impurities rise to the surface of the water. Remove from heat. Drain and rinse in a colander.
In a medium bowl, add the minced garlic, shallot, and ginger. Add the pork pieces. Season with fish sauce, thick soy sauce, and black pepper. Toss to combine. Marinate for 30 minutes on the counter.
In a large saucepan, heat 1 tbsp vegetable oil and 2 tbsp white sugar over medium heat. Swirl the pan as the sugar melts. When the sugar has melted and turned a caramel color, add the pork and all its juices. Cook for 2-3 minutes or until the pork has nicely browned.
Add just enough water to cover the pork (about 2 cups). You can also use Coco Rico Coconut Soda, coconut juice or coconut water if you prefer a sweeter flavor.
Add the hard boiled eggs. Season with fish sauce and soy sauce.
Bring the pot to a boil. Then lower the heat to low and simmer uncovered for 1.5 hours. Stir the pot every 20 minutes, skimming any scum that rises to the top. The sauce will reduce and become saltier as it cooks.
At the end of 1.5 hours, the pork will be very tender. Before you remove it from heat, taste the sauce. If you want it sweeter, add a little bit of sugar. If you want it saltier, add more soy sauce.
Serve over rice and enjoy.