Braised Pork Shank in Coconut Juice

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4 to 6 chicken or duck eggs or 12 quail eggs

Water to cook eggs, plus 1/4 cup water for caramel

1/3 cup sugar

3 cups young coconut juice (if using fish sauce)

1/2 cup fish sauce or thin soy sauce

2 (2-pound) pork shanks, bone in and with rind

5 scallions, trimmed, halved, and white bulbs lightly crushed

3 large cloves garlic, peeled and lightly crushed

3 or more dried red chilies

5 star anise

1/2 teaspoon five-spice powder