Add 1/4 cup of sugar to a large pot, add about 1/2 cup of water to cover the sugar and place over high heat. Let the sugar and water cook until it is caramelized, do not stir.
When most of the water evaporates and the mixture turns a caramel color, add the pork to the pot and toss to coat in the caramel sauce.
Sprinkle the pork with salt and pepper, toss to season.
Add the diced onion and smashed garlic to the pot, toss around to mix everything with the pork.
Add coconut water, add more water if needed so the liquid just cover the surface of the pork.
Bring to a boil and lower heat to medium and let simmer for 1 hour until meat is tender and the liquid reduces to about half.
Meanwhile, prepare the eggs by bringing water in a smaller pot to a boil, drop the egg in and cook for 10 minutes.
Remove the egg from boiling water and drop in cold water to cool. When cool to the touch, peel the eggs and set aside.
When the meat has been cooking for 1 hour, check to see if you need to adjust seasoning.
Add the peeled egg into the pot, try to get them in the middle of the pot and get the liquid to cover them. Reduce heat to low and let cook for another 20 minutes to half an hour, flipping the eggs half way so they are seasoned evenly by the braising liquid and turn a light brown color.
Serve over rice.
This recipe yields quite a bit but it's excellent for meal prep!