In a pan on medium-high heat, heat up 2 tbsp vegetable oil and sauté minced garlic and sliced shallots until fragrant.
Add shrimps and pork belly to the pan. Season with 1½ tbsp fish sauce and stir-fry for 3 minutes.
Pour in coconut water and let it simmer on medium-low heat for 10 minutes, until shrimps and pork belly is cooked.
Add cabbage, carrots and fine beans. Stir-fry for 2 to 3 minutes, until vegetables are cooked.
Add grated coconut flesh into pan and stir-fry for another 5 minutes, until coconut flesh takes on slight color from the sauce. Season to taste with salt, then remove from heat.
(To save time and add flavour, you can also cook this dish in advance and let it simmer on medium-low heat until ready to serve)
Garnish with sliced large chili and serve hot. (If you can’t take spicy food, you may omit the chili padi in this dish)