Cut the meat into cubes. In either a bowl or ziplock/clear bag, marinade pork in soy sauce, vinegar, garlic, bay leaf and black pepper for at least 1 hour. I put the black pepper and the bay leaf in a cheesecloth for easy extraction.
Extract only the meat and set the marinade aside.
In a large pan, heat oil on high flame. Saute pork and add the brown sugar. Brown pork, or wait until sugar caramelizes.
Add in marinade, water and 2/3 cup coconut milk. Boil for 5 minutes.
Lower the heat and simmer until tender (about 40-60 minutes). Sauce should have a syrup-like consistency. You can also add in the hard boiled eggs if you wish.
Add another 1/3 cup coconut milk about 15 minutes before finish.
Let it simmer longer, or on higher heat if the sauce is still too watery. Also best to extract the excess fat in the sauce near the end or before serving. Serve hot and add any veggies to break it up a bit. If you have leftovers, it just marinades more and gets better. Enjoy!