• Cut the pork into 1-inch cubes and pat them dry with an absorbent paper towel

If using multi-cooker with pressure cooker function:

• Press saute and when it's hot, add brown sugar and 1 Tbsp of water over medium-low heat until the brown sugar starts to melt and begins to bubble.
• Once it starts bubbles, DO NOT stir. Let it cook until the color deepens into amber color, about 2-3 minutes. Watch it closely so you won't burn the sugar.
  
• Add the pork and start to stir. The caramel may harden or seize, but don't worry, just keep stirring and it will melt again
  
• Add 240 ml coconut water, fish sauce, soy sauce, shallots, garlic, freshly ground black pepper and stir everything to combine
  
I only use 1 cup (240 g) of coconut water when cooking with pressure cooker because not much liquid is loss during cooking (Unlike cooking on the stove)
• Turn off the saute mode and give the mixture a final stir to make sure nothing catches at the bottom of the pot. Cover with a lid and press "pressure cooker" and set the timer to 12 minutes and then do natural release. We don't want the pork to be cooked for too long that they fall apart into pulled pork texture when we need to cook further to caramelize the pork
• Turn the saute mode back on, to cook off the liquid.
  
• Give it a stir every now and then especially when the liquid has mostly evaporated to make sure the caramel sauce doesn't get burnt. This may take another 10-15 minutes
  
• Continue to the serving step

If cooking on the stove:

• In a heavy-bottom pot, add brown sugar and 1 Tbsp of water over medium-low heat until the brown sugar starts to melt and begins to bubble.
• Once it starts bubbles, DO NOT stir. Let it cook until the color deepens into amber color, about 2-3 minutes. Watch it closely so you won't burn the sugar.
• Add the pork and start to stir. The caramel may harden or seize,but don't worry, just keep stirring and it will melt again
• Add coconut water, fish sauce, soy sauce, shallots, garlic, freshly ground black pepper and stir everything to combine
• Bring the mixture to a boil and then lower the heat slightly to let it simmer uncovered until the pork is tender and the liquid has mostly evaporated and the sauce thickens. This may take about 1 to 1 1/2 hours. You should be able to pierce through the pork with a fork without much resistance. If it's still not tender enough to your preference, add another 1/2 cup of coconut water or water and let it simmer again until the pork is tender and liquid has evaporated.
• Bring the mixture to a boil and then lower the heat slightly to let it simmer uncovered until the pork is tender and the liquid has mostly evaporated and the sauce thickens. This may take about 1 to 1 1/2 hours. You should be able to pierce through the pork with a fork without much resistance. If it's still not tender enough to your preference, add another 1/2 cup of coconut water or water and let it simmer again until the pork is tender and liquid has evaporated.
• Give it a stir every now and then especially when the liquid has mostly evaporated to make sure the caramel sauce doesn't get burnt

Just before serving:

• Remove from the heat and garnish with fresh cilantro leaves, few slices of red chilis, and some shredded scallions
  
• Serve warm or at room temperature