Mix the vinegar, sugar and salt in a bowl, add the carrots, cover and leave to infuse.
Bring the sugar and water to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the meat, stir until the meat is covered in the caramel. Pour in the coconut water and water, bring to the boil. Add the shallots and garlic, cover and braise over a low heat for approx. 30 mins., remove the lid, continue to cook for approx. 30 mins. until the liquid has reduced to half the amount. Add the fish sauce and pepper, cook over a medium heat for approx. 30 mins.
Drain the carrots, mix with the herbs, chilli and lime juice. Serve the meat with the pickles.