Prep the pork: Pat the pork dry and cut it into even chunks. This helps it brown better and cook evenly.

Make the dry caramel: In a heavy pan or pot, add the sugar in an even layer. Heat over medium without stirring until it melts and turns a deep amber. If it darkens too fast, lower the heat. Avoid burning—it should be deep amber, not black.

Quench with water: Carefully add 1/2 cup water to the caramel. It will sputter. Stir until smooth. If the caramel seizes, keep stirring over low heat until it dissolves.

Sauté aromatics: In the same pot, add a tablespoon of oil if using. Add shallots and garlic. Cook 30–60 seconds until fragrant but not browned.

Add pork and sear: Add the pork pieces. Toss to coat with the caramel mixture. Let them sear for 3–4 minutes, turning once or twice for some color.

Season: Pour in fish sauce and add black pepper. For extra depth, swap some of the water with coconut water. If using chilies, add them now.

Simmer: Reduce heat to low, cover partially, and simmer for 30–40 minutes, stirring occasionally. Add small splashes of water if the sauce reduces too quickly.

Optional eggs: Nestle hard-boiled eggs into the pot for the last 10–15 minutes so they absorb the sauce and take on color.

Reduce the sauce: Uncover and let the sauce thicken to a glossy, syrupy consistency that coats the pork. Taste and adjust with more fish sauce for saltiness or sugar for sweetness.

Finish and serve: Turn off the heat. Sprinkle with sliced green onions. Serve hot over jasmine rice with a side of steamed greens or pickled vegetables.