8 ounces palm sugar, finely chopped, or 1 cup dark brown sugar
3/4 cup fish sauce
3 tablespoons canola or another neutral oil
4 pounds boneless pork shoulder, cut into 2-inch-by-3-inch chunks
Kosher salt and freshly ground black pepper
1 cup thinly sliced shallots
1 (2-inch-by-1-inch) piece fresh ginger, peeled and julienned
2 cloves garlic, peeled and crushed
2 to 3 Thai chilies (or 1 serrano), stemmed and thinly sliced
3 cups coconut water