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1
In a dry pan, toast the spices separately over low heat until they are fragrant (do not let them burn). Combine the spices and use a grinder or mortar and pestle to grind them into a fine powder.
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2
Pat the pork belly dry with paper towels and cut into 1-inch thick slices. Transfer the pieces to a large bowl and rub in the spice mixture and palm sugar. Add the fish sauce and soy sauces then mix with your hands to combine. Cover the bowl tightly with plastic wrap and let marinate in the fridge overnight.
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3
Set a large cast iron (or heavy bottomed) pot over medium-high heat and add canola oil. Sear the pork slices on both sides and then set aside (remember to reserve the leftover marinade). Lower the heat to a medium-low flame and gently saute the shallots. After 2 minutes, add the grated garlic. Add a splash of the coconut water, scraping the bottom of the pan to help deglaze and continue to saute until the shallots are soft and translucent.
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4
Place the pork belly back into the pot in a single layer then add the reserved marinade and remaining coconut water-but slowly, and in increments. The liquid level should not cover the pork completely-it should come up to a little more than half the sides of the meat. Increase the heat to medium-high and bring to a boil. Once this happens, lower to a simmer and skim the fat that has risen to the surface. Cover with a lid and simmer for about 3 hours, skimming occasionally, until the pork belly is very tender.
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5
While the pork belly is braising, place a large pot of water over high heat. When the water comes to a boil, add the eggs and lower the heat slightly (you don't want them to be bouncing around too crazily in the water). After 6 minutes, remove the egg and hold them under cold running water until they have cooled, then peel. Add the cooked eggs to the braising liquid for the last 15 minutes of cooking, nestling them amongst the pieces of pork belly.
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6
Serve over cooked jasmine rice, garnishing with fresh cilantro and red chilies.
