To prepare the eggs, place them in a pot with cold water and bring to a boil. Allow the water to boil for 6 minutes. Remove from heat and place the eggs in a container with cold water and ice so they are easy to peel. Set them aside.
On medium heat saute the pork belly with the shallots, 5 spice powder, garlic and palm sugar, and allow the sugar to caramelize slightly.
Pour in the soy sauce, fish sauce, and the coconut water. Turn down the heat, cover and simmer for about 30-40 minutes. Place the eggs in the stew for an additional 5 minutes.
Serve with steamed rice and garnish with chopped cilantro.
Calories: 586kcal | Carbohydrates: 18g | Protein: 13g | Fat: 50g | Saturated Fat: 18g | Cholesterol: 139mg | Sodium: 817mg | Potassium: 345mg | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 1.7mg | Calcium: 36mg | Iron: 1.3mg