8. Make the Braising Liquid
To the empty Dutch oven, add the shallots and a splash of the coconut water. Use a rubber spatula or wooden spoon to scrape up any browned bits at the bottom of the Dutch oven and cook, stirring constantly, until the shallots are just starting to soften, about 3 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add the browned pork and the sauce back into the Dutch oven along with the remaining coconut water, star anise, and several large grinds of black pepper. Stir to combine.
Increase the heat to medium-high and bring the braising liquid to a simmer, 2 to 5 minutes.