Prepare the pork belly by cleaning then cut into 3cm pieces with layers of skin, fat and meat.
In a large wok heat the sugar over medium heat until it melts and caramelises into a light brown syrup but don't let it burn.
Add the pork and raise the heat to high. Stir and cook to render some fat then add the shallots and garlic.
Add the fish sauce and black pepper then stir to evenly coat the meat.
Pour in the coconut water and bring to a boil. The liquid should reach about 3/4 way up the meat.
Add the eggs and simmer covered over low heat for at least 1 hour until the pork is tender. Check occasionally that the liquid doesn't evaporate too much. Add water a little at a time if the sauce is drying out.
Remove from the heat and let the dish stand for at least 10 minutes. Skim the fat from the surface of the sauce and serve with rice.