Prep the aromatics and pork: cut the Pork belly, skin-on into large chunks (about 1–1½ inch), pat dry; lightly crush the Garlic and bruise the Coriander roots; coarsely grind the White peppercorns.
Heat a large heavy-bottomed pot over medium-high heat and add a splash of Neutral oil. When hot, sear the pork pieces skin-side down until the skin is nicely browned and crisp, then turn to brown the other sides—work in batches if needed. Transfer the pork to a plate.
Remove excess fat from the pot if there’s too much, then lower the heat and add the Palm sugar. Let it melt and caramelize to a deep amber (watch closely so it doesn't burn).
Quickly deglaze the caramel with a little Coconut water to loosen the fond, then stir in Light soy sauce and Dark soy sauce to balance color and saltiness. Add Oyster sauce and a splash of Fish sauce for depth.
Return the seared pork to the pot along with any accumulated juices, then tuck in the crushed garlic and coriander roots. Sprinkle the crushed white peppercorns over the meat and pour in enough coconut water to come about three-quarters up the pork.
Bring to a gentle boil, then reduce to a low simmer, cover partially, and cook for about 1 to 1½ hours until the pork is very tender and the flavors have melded—skimming any excess fat or foam as needed.
Uncover and increase the heat to reduce the braising liquid until it becomes a thick, glossy sauce that coats the pork. Taste and adjust seasoning with a little more fish sauce or sugar if needed.
Turn off the heat and scatter chopped Fresh coriander leaves over the dish. Serve the Moo Hong hot with steamed rice, spooning the sticky sauce over each portion.
