Serves 4

2 pig cheek medallions (about ¼ pound); 4 medallions would be even better
4 pieces of the Piggery pork confit (about 1/3 to 1/2 pound)
4 large eggs, hard-boiled and peeled
1 bunch of scallions, cleaned and cut into 4 inch long segments
12-ounce can of coconut water (some brands contain pieces of coconut flesh, which should be strained out)
¼ cup of water
1/8 cup of Vietnamese fish sauce, more to taste
3 tablespoons of Demerara sugar, more to taste
2 dried red pepper pods
1 teaspoon of canola oil
¼ teaspoon kosher salt
1 teaspoon of freshly ground black pepper.