1Cut pork into 4-cm (1½-inch) pieces.
2Place pork and the water in a large saucepan, bring to the boil over medium heat. Boil 5 mins, skimming impurities from the surface; drain.
3To make caramel; combine sugar and the water in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, until a deep golden caramel.
4Place pork in a 4.5-litre (18-cup) slow cooker with caramel, coconut water, the extra water, sauce, sugar, five spice and unpeeled garlic cloves. Cook, covered, on low, for 6 hours.
5Meanwhile, place eggs in a medium saucepan; cover with cold water. Bring to the boil; boil eggs 6 mins or until hard-boiled. Transfer to a bowl of cold water and cool slightly before peeling.
6Add eggs and chillies to cooker. Cook, uncovered, on high, for 30 mins; skim fat from surface. Sprinkle with coriander before serving.
Recipe & Photo: The Australian Women's Weekly/BauerSyndication.com.au