Marinate pork belly in 1-2 tbsp of fish sauce, pepper, minced garlic and minced shallots for about 20min.
Add 2 tbsp of sugar and 2 tbsp of vegetable oil in a Dutch oven on low heat. Stir sugar in oil until sugar turns golden color. Add chopped shallots and cook until fragrant.
Add marinated pork belly, mix well with caramel sauce, cover the pot and let cook for a couple minutes.
Add coconut water or water to pot -- enough just to cover the meat. Add a couple whole Thai chili (optional). Add a couple boiled chicken or duck eggs.
Boil, reduce to simmer, and cook covered until the meat softened and the sauce reduces to about half (around 30-45 minutes)