1.   Weigh and prepare all the ingredients. Cut the pork belly into about 4 cm or 1 1/2 inch cubes. Make the cubes the same size for more even frying and cooking. Season the pork belly cubes with salt, pepper, onion and garlic. Toss well to coat evenly. Sprinkle the fish sauce on top and toss. Cover bowl with cling wrap and set aside to marinate for at least 30 minutes, on your counter, or overnight in your refrigerator

2.   In a skillet or wok, placed on medium stovetop heat setting, add the oil and then toss in shallot rings. Toss the shallots in the oil and cook until shallots are beginning to look golden and are slightly crispy. Use a slotted spoon to remove the fried shallots, place on a plate and set aside. Leave the oil in the skillet or wok. Add the rest of the oil

3.   Increase the stovetop heat to medium high. When the oil is sizzling, distribute the pork belly without crowding, and sear the exterior, tossing frequently. Do not cook all the way through, just brown the exterior lightly. Remove first batch and repeat with the remainder of the pork belly. Return the first batch of browned pork belly to the skillet or wok

4.   In a small bowl or measuring cup, combine the sweetener and the tamari. Stir well to combine. Pour over the browned pork belly cubes, toss and cook for 1 minute

5.   Distribute the julienned ginger over the pork belly, toss and cook for 5 minutes

6.   Pour the coconut water mixture over the pork belly, reduce heat to medium low (to maintain a light simmer- adjust stovetop temperature as needed) and cook uncovered for 30 minutes to reduce the liquid and to create a sticky, caramelized sauce. Transfer to serving bowl, sprinkle the fried shallots on top. OPTIONAL- sprinkle cut green onions/ scallions over the pork belly