Make the caramel: Mix the water and sugar in a small saucepan. Cook, shaking the pan every so often, until it turns light brown. Remove from heat.
Sear the pork on all sides in a frying pan that is safe to go in the oven. Add in the garlic cloves, fish sauce, coconut water, and caramel, and mix well. Put in the oven at 300 degrees for about 4 hours until tender and easy to shred.
Shred the pork and place in a bowl. Remove the fat from the pork cooking liquid, and pour the remaining liquid over the shredded meat.
Peel and chop your hardboiled eggs. Cook the noodles to package instructions.
Roll out your pie crust thin so it is about 3 inches wider in diameter. Cut 4 circles from the crust.
Fill each circle with noodles, egg, and the shreddy pork. Seal up. Brush with egg wash and sprinkle with additional sugar and salt. Place on a baking sheet and bake at 450 until lightly browned (about 10 minutes)
Meanwhile, place the dip ingredients into a food processor and blend until smooth.
