Rinse the pork and cut it into large pieces. Soak the pork in whole milk for 30 minutes to make it tender and remove any strong odor. After soaking, rinse the pork again and pat dry.

Marinate the pork with 2 tablespoons oyster sauce, soy sauce, sugar, 1 tablespoon sesame oil, cooking wine, bouillon powder. Massage the seasonings into the meat and let it sit for 15 minutes. Slice the onion into rings and cut the garlic in half. Smash some garlic and shallots. In a pan, sauté the onion until fragrant, then add the halved garlic and sauté as well.

In the same pan, sear the pork pieces until the edges are browned. Once seared, set the pork aside. Sauté the smashed garlic and shallots with the tomato sauce, then add 1 tablespoon sugar.

If you have a Dutch oven, use it for best results. Layer the onion rings on the bottom, then add the pork, followed by the sautéed garlic and 1 tablespoon whole black peppercorns.

Pour the sautéed tomato sauce mixture over the pork and bring to a boil. Finally, add the coconut water, cover, and simmer over medium heat until the liquid is reduced and the pork is tender. Taste and adjust the seasoning as needed.

Soak the glutinous rice for 4 hours, then drain and steam until cooked. When serving, top the sticky rice with a little dried shrimp and crispy pork fat if desired, and enjoy with the braised pork. The pork will be tender, flavorful, and rich.