In a small saucepan, mix the sugar with 1 tablespoon vegetable oil. Heat over medium-low without stirring until the sugar mixture turns light yellow, approximately 3 minutes. Continue cooking, swirling the pan frequently for another 5 minutes until it reaches a dark amber color. Remove from heat, stir in 3 tablespoons water & fish sauce to dissolve the caramel. Reheat gently if necessary to loosen. Store excess caramel sauce in a glass jar in the pantry.

Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook for 7 minutes. Transfer to a bowl of cold water, then peel and set aside.

- Bring 2 quarts of water to a boil. Add the pork and blanch for 1-2 minutes. Discard the water and rinse the pork under cold running tap until clear.

- In a large bowl, combine caramel sauce and 2 tablespoons of fish sauce. Add the pork, boiled eggs, scallions, shallots, and black pepper. Toss well and refrigerate for one hour.

- Heat olive oil in a large nonstick skillet over medium-high heat. Sear the pork in two batches until all sides are lightly browned, about 2 minutes per batch. Transfer seared pork to a separate plate.

Return all pork and any accumulated juices to the skillet. Add the boiled eggs, marinade, remaining fish sauce, coconut juice, and sugar. Ensure the liquid covers the ingredients. Bring to a boil, then reduce heat to maintain a simmer. Skim off any scum. Cover and cook until the pork is tender, about 90 minutes. Adjust the seasoning with more fish sauce and sugar as needed.

- Dilute with water if the sauce is too concentrated. Serve in a bowl alongside rice and steamed greens.

- Store leftovers in a tightly sealed container in the refrigerator for up to 72 hours. For longer storage, freeze for up to a month and reheat before serving.