Braised Pork Belly with Coconut Water

Braised pork belly covered in melted brown sugar and simmered to perfection in coconut water is a delicious traditional meal that many food lovers may enjoy. Pork belly braised over a bed of rice topped with thinly sliced green onions and Thai peppers is a simple but fantastic dish. The pork from this recipe is tender, juicy and is bursting with rich flavors.  This meal is often cooked throughout the year in a typical asian home. Most often enjoyed during the lunar new year. Affordable and easy to make this dish is a great addition to your home cooking menu of rotating selections.

If you are looking for a simple to make and absolutely delicious asian themed meal, I highly suggest giving this pork belly with coconut water recipe a try. Watch the video and follow the instructions below to bring something new to the menu and serve up warm comforting eatfoodlicious experiences. Share this or any of my recipes from my growing catalogue.

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Serve with white, brown or cauliflower rice.

Place the sliced meat in a bowl. Add fish sauce, diced shallot, miced garlic, white pepper and mix well. Set aside.

Heat a non-stick pan or enameled cast iron skillet to medium.

Add brown sugar and cook until it begins to melt (75%). Stir with a wooden spoon (sugar will become hard & sticky). Slowly add about ½ cup of the coconut water to the pan and stir.

Add pork belly to the pan; continue to turn and mix while cooking for 1-2 minutes. Add the rest of the coconut water and mix.

Turn up the heat to medium-high and let simmer for a couple of minutes. Then turn the heat down to medium and cook for 30-45 minutes uncovered or until the glaze has thickened (make sure to stir frequently).

Ultimate asian meal comfort food.

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Braised Pork Belly with Coconut Water

No ratings yet
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine Asian, Chinese, vietnamese
Servings 6
Calories

Ingredients
  

  • 2 lbs pork belly
  • 2 cups coconut water
  • ½ cup brown sugar
  • 3 tbsp fish sauce make sure to use a good quailty
  • ½ tsp white pepper
  • 3 garlic cloves minced
  • 1 shallot (small size) diced

Instructions
 

  • Clean and slice the pork belly into ½" x ½".
  • Place the sliced meat in a bowl.
  • Add fish sauce, diced shallot, miced garlic, white pepper and mix well. Set aside.
  • Heat a non-stick pan or enameled cast iron skillet to medium.
  • Add brown sugar and cook until it begins to melt (75%). Stir with a wooden spoon (sugar will become hard & sticky). Slowly add about ½ cup of the coconut water to the pan and stir.
  • Add pork belly to the pan; continue to turn and mix while cooking for 1-2 minutes.
  • Add the rest of the coconut water and mix. Turn up the heat to medium-high and let simmer for a couple of minutes. Then turn the heat down to medium and cook for 30-45 mintues uncovered or until the glaze has thickened (make sure to stir frequently).
  • Optional: Season with salt or fish sauce to taste.

Serve with white, brown or cauliflower rice.

    Video

    Keyword asian pork belly recipe, best braised pork belly with coconut water recipe, braised pork belly with coconut water, chinese pork belly recipe, easy braised pork belly with coconut water recipe, vietnamese pork belly recipe
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    Chinese Coca Cola Chicken Wings

    Dark rich flavor of coca cola with notes of ginger and soy sauce covering tender juicy wings with asian inspired sweetness. We love our wings and are constantly looking for new ways to appreciate them. This recipe takes a traditional Coca Cola sauce for BBQ and marries it with flavors I grew up with. This sauce is sticky, sweet and enhances the flavor of the wings without over powering them. We ate every last one of these delicious finger food delights and your family will too.

    Watch the video and follow the instructions below to repeat this deliciously sticky recipe in your home today. Chicken wings are affordable and this sauce is extremely simple. Together they make an easy to prepare sustaining meal that is cost friendly that will feed the ones that show up for good food. Feel free to share this or any of the recipes from my growing catalogue and return again whenever you would like to discover another eatfoodlicious experience.

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    Clean and pat the chicken wings dry with paper towels.

    Fry them in 2 batches and careful not to overcrowd as they may stick to each other.

    Cook for 2-3 minutes (per-side) or until slighly golden per batch. Set aside on a plate/bowl and continue with the rest of the chicken wings.

    Return the first batch of chicken wings to the pan.

    Add thinly sliced ginger, shaoxing cooking wine, soy sauce, salt & coca cola.

    If you prefer the wings to be slightly dark brown, add ½ tsp dark soy sauce to the pan. Mix the sauce.

    Bring the sauce to a simmer then turn down the heat to medium and cook for 35-45 minutes.

    Or until the sauce has thickened (until the excess water has evaporated to your liking). Make sure to stir and flip the chicken wings frequently.

    Garnish with red pepper, chopped green onion & white sesame seeds.

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    Coca Cola Chicken Wings

    5 from 1 vote
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Appetizer, Main Course, Snacks
    Cuisine Asian, Chinese
    Servings 6
    Calories

    Ingredients
      

    • 2 lbs chicken wings
    • 2 tbsp vegetable or canola oil 
    • 2 tbsp shaoxing cooking wine or dry sherry
    • 2 tbsp soy sauce
    • ½ tsp salt
    • 12 oz coca cola
    • 0.50 oz fresh ginger peel and thinly sliced
    • ½ tsp dark soy sauce optional

    Toppings

    • chopped thai peppers
    • chopped green onions
    • white sesame seeds

    Instructions
     

    • Clean and pat the chicken wings dry with paper towels.
    • Heat a pan up to medium-high. Add oil and wait for 30-45 seconds.
    • Fry them in 2 batches and careful not to overcrowd as they may stick to each other. Cook for 2-3 minutes (per-side) or until slighly golden per batch. Set aside on a plate/bowl and continue with the rest of the chicken wings.
    • Return the first batch of chicken wings to the pan.
    • Add thinly sliced ginger, shaoxing cooking wine, soy sauce, salt & coca cola. If you prefer the wings to be slightly dark brown, add ½ tsp dark soy sauce to the pan. Mix the sauce.
    • Bring the sauce to a simmer then turn down the heat to medium and cook for 35-45 minutes or until the sauce has thickened (until the excess water has evaporated to your liking). Make sure to stir and flip the chicken wings frequently.

    Garnish with red pepper, chopped green onion & white sesame seeds.

      Enjoy!

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        Keyword best coca cola chicken wings recipe, chinese coca cola chicken wings, coca cola chicken wings, easy coca cola chicken wings recipe
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        Instant Pot Chinese Sausage & Chicken with Rice

        Shitake mushrooms and Chinese sausage embedded in tasty moist rice to create an effortless spin on fried rice straight from the instant pot. Garnish with fresh cut green onions and fried shallots to add multiple dimensions to a satisfying and affordable meal. Notes of traditional fried rice flavors make this instant pot shortcut a good option for meal preps. This meal stores great in the refrigerator and tastes great heated back up later.

        Watch the video and follow the instructions below to add this cost effective meal to your menu. Let the rice stand for a bit prior to serving as the additional moisture is soaked up and evaporates shortly (5 minutes) after opening. Share this or any of the recipes from my growing catalogue of recipes. All food should be delicious and affordable and that is what the eatfoodlicious mission is to create on a daily basis.

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        Ingredients

        Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover).

        Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.

        Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.

        Slice the chicken thighs and place them in a bowl.

        Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaoxing cooking wine, garlic, oyster sauce and mix until evenly coated.

        Marinate for 15 mintues.

        Add marinate chicken and cook for 3-5 minutes or until no longer pink.

        Add sliced mushrooms, sausage and cook for 1-2 minutes.

        Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken.

        Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.

        Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.

        Garnish with chopped green onions and fried shallots.

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        Instant Pot Chinese Sausage & Chicken with Rice

        No ratings yet
        Prep Time 10 mins
        Cook Time 8 mins
        Total Time 18 mins
        Course Main Course
        Cuisine Asian, Chinese
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 2 cups white jasmine rice
        • 2 ¼ cups water
        • 6 dried shiitake mushrooms
        • 2 chinese sausages remove the casing

        Marinate

        • 1 lb boneless skinless chicken thighs
        • 1 tbsp ginger grated
        • 1 tbsp soy sauce
        • 1 tbsp shaoxing cooking wine or dry sherry
        • 1 tbsp cornstarch
        • 1 tbsp oyster sauce
        • 1 tsp dark soy sauce
        • 3 garlic grated or minced

        Sauce

        • 1 tbsp soy sauce
        • 1 tbsp oyster sauce
        • 2 tsp sesame oil
        • 2 tsp granulated sugar

        Instructions
         

        • Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover). Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.
        • Slice the chicken thighs and place them in a bowl.
        • Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaxoxing cooking wine, garlic, oyster sauce and mix until evenly coated. Marinate for 15 mintues.
        • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.
        • Wash/clean and rinse the rice at least twice until the water runs clear.
        • Set to sauté high.
        • Add marinate chicken and cook for 3-5 minutes or until no longer pink.
        • Add sliced mushrooms, sausage and cook for 1-2 minutes.
        • Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker.
        • Place rice on top of the chicken. Gently level the rice and do not stir. Watch the video for reference.
        • Place the lid on. Pressure cook on high for 8 minutes and natural release for 10 minutes.
        • Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.
        • Follow the manufacture instructions for releasing the pressure. Remove lid.
        • Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.
        • Garnish with chopped green onions and fried shallots.

        Serve and Enjoy!

          Video

          Keyword best chinese sausage & chicken with rice recipe, clay pot chicken and rice (instant pot), clay pot chicken and rice recipe, instant pot chinese sausage & chicken with rice, pressure cook chinese sausage & chicken with rice, quick & easy chinese sausage & chicken with rice
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          Slow Cooker Asian Honey Chicken

          Dump and go easy to make asian chicken using a slow cooker features a smooth rich dark sauce with moist and tender strips of chicken. Serve this comforting meal on a bed of jasmine rice and eat until you are hungry no more. If you are like me and have a small army of hungry people to feed you will love how simple this is and haw little clean up you will have.  This is also a great option for meal prepping and is just as good reheated latter in the week. Put some rice in a glass tupperware bowl put the Asian Chicken on top and you are ready for a timesaving filing lunch at work or on the go.

          Watch the video and follow the instructions below and add a quality go to slow cooker dish to your home cooking menu.  This is the kind of meal that will feed the family more than once and not break the bank or take hours of pre-work. This is a delicious meal and trust me when I say, you and your family will not be disappointed. Share this or any of my recipes you enjoy and return next time you are looking for meal inspiration that meets eatfoodlicious criteria.

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          Ingredients

          In a small bowl: combine honey, low-sodium soy sauce, garlic, ginger, shallot, white pepper, rice vinegar and mix. Set aside.

          Place the chicken into the slow cooker.

          Pour sauce over the meat.

          Mix

          Cover with lid and cook on low for 4 hours.

          Remove the chicken and place on a plate/bowl.

          Shred the chicken then cover with foil and set aside.

          When ready to serve, pour the sauce over the chicken and rice (white, brown or cauliflower rice). Add chopped green onions and white sesame seeds on top.

          Be sure to follow me on FacebookInstagram,  TwitterPinterest,   YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

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          Slow Cooker Asian Honey Chicken

          No ratings yet
          Prep Time 5 mins
          Cook Time 4 hrs
          Total Time 4 hrs 5 mins
          Course Main Course
          Cuisine Asian
          Servings 6
          Calories

          Equipment

          • Slow Cooker

          Ingredients
            

          • 2 lbs boneless skinless chicken thighs
          • ½ cup honey
          • ½ cup low sodium soy sauce
          • ¼ cup shallot chopped
          • 2 tbsp rice vinegar
          • 1 tsp ginger grated
          • ½ tsp white pepper
          • 5 garlic cloves minced
          • 2 tbsp cold water
          • 1 tbsp cornstarch

          Garnish

          • chopped green onion
          • white sesame seeds

          Instructions
           

          • In a small bowl: combine honey, low-sodium soy sauce, garlic, ginger, shallot, white pepper, rice vinegar and mix. Set aside.
          • Clean and trim the fat off the chicken thighs.
          • Place the chicken into the slow cooker.
          • Pour sauce over the meat and mix.
          • Cover with lid and cook on low for 4 hours.
          • Remove the chicken and place on a plate/bowl. Shred the chicken then cover with foil and set aside.
          • In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water together. Pour the mixture into the cooker.
          • Switch the cook temperature to high. Cook for 15-20 minutes or until it thickens to your preference. Alternate method; transfer the sauce to a pan and cook over a stovetop on medium high for 8-10 minutes or until it thickens.
          • When ready to serve, pour the sauce over the chicken and rice (white, brown or cauliflower rice). Add chopped green onions and white sesame seeds on top.

          Enjoy!

            Video

            Keyword best slow cooker asian chicken recipe, easy slow cooker asian chicken recipe, easy slow cooker glazed honey chicken recipe, slow cooker glazed honey chicken
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            Garlic Scallion Noodles

            Toasted garlic notes, hints of green onion and dark rich traditional asian flavors coating fresh tender Ramen Noodles are a light and delicious easy to prepare meal option. These noodles keep well and are best served fresh and warm. Tender noodles with subtle tastes of the orient are perfect for a light lunch or those times when you may want to cut back to help get ready for the summer season. 

            Watch the video and follow the instructions below to have this lip smacking dish on your table today. Roasted garlic flavored noodles will not disappoint and meet the eatfoodlicious criteria for being affordable and extremely tasty. Like and share this or any of my growing catalogue of recipes you find interesting. Thanks for visiting my site!

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            Cook the fresh or dry noodles by following the instructions on the package. Drain and set aside.

            Add oil and wait 30-45 seconds. Add minced garlic.

            Cook for 1 minute or until fragrant.

            Add green onions and cook for 10-15 seconds.

            Add soy sauce, sesame oil and mix.

            Add cooked noodles and mix well.

            Remove the pot from the heat.

            Serve immediately & Enjoy!

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            Garlic Scallion Noodles

            No ratings yet
            Prep Time 10 mins
            Cook Time 5 mins
            Total Time 15 mins
            Course Main Course, Snack
            Cuisine Asian
            Servings 2
            Calories

            Ingredients
              

            • 8 oz ramen noodles preferably fresh or spaghetti noodles
            • 2 tbsp low-sodium soy sauce
            • 2 tbsp olive oil
            • 1 tbsp sesame oil
            • 5 garlic cloves minced
            • 4 green onions chopped

            Instructions
             

            • Cook the fresh or dry noodles by following the instructions on the package. Drain and set aside.
            • Heat the pan up to medium high.
            • Add oil and wait 30-45 seconds.
            • Add minced garlic and cook for 1 minute or until fragrant.
            • Turn up the heat to high. Add green onions and cook for 10 seconds.
            • Add soy sauce, sesame oil and mix.
            • Add cooked noodles and mix well. Remove the pot from the heat.

            Serve immediately & Enjoy!

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              Pork Wonton Soup

              Wonton wraps stuffed with juicy flavor filled pork swimming in a bowl of appetite quenching soup is perfect for any occasion. Wonton has a reputation for being time consuming but that is not exactly true. If you follow the technique I use, you will be able to assembly predictably sized won tons in the most efficient way possible. I have been making wontons since I was a little girl and have passed this recipe and technique to my children. Now I am sharing with you. I developed this recipe over the years and decided to see if anyone else out there loves a good won ton as much as we do.

              Watch the video to better understand how to assemble the wontons and follow the instructions below to have this time tested classic in your home today. My husband loves the soup and drinks every last drop. I hope you and your family will enjoy something that is truly a recipe I have been making for years. Please like and share to help spread the word about the ever growing catalogue of eatfoodlicious quality meals complete with video and instructions.

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              Top with green onions.

              Ingredients

              Place meat, seasoning and green onion in the bowl.

              Add grated garlic and ginger.

              Mix well

              Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.

              Wet around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).

              Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed.

              The recipe should yield ~35-40 wontons.

              Pour the chicken broth in a medium sized pot (make sure it has a lid that fits on the pot). Add sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil.

              Cook on medium high for 10 minutes. Remove lid: discard the ginger and green onions.

              Turn the heat up to high and bring the broth to a boil. Add 10-15 wontons to the pot. Cook for 4 minutes or until they float.

              Remove the wontons with a slotted spoon and transfer to a serving bowl.

              Place the chopped green onions on top of the cooked wontons.

              Serve immediately.

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              Pork Wonton Soup

              No ratings yet
              Prep Time 35 mins
              Cook Time 10 mins
              Total Time 45 mins
              Course Appetizer, Main Course, Snack, Soup
              Cuisine Asian, Chinese
              Servings 4
              Calories

              Ingredients
                

              Broth

              • 6 cups unsalted chicken stock/broth
              • 1 tbsp shaoxing wine
              • 2 tsp sesame oil
              • ½ tsp salt
              • ½ tsp white pepper
              • 2 green onion cut in half
              • 1 ½ " ginger peeled and sliced

              Meat Mixture

              • 1 lb ground pork
              • 1 tbsp ginger grated
              • 2 garlic cloves grated
              • 2 green onion finely chopped
              • 2 tbsp soy sauce
              • 2 tbsp shaoxing wine substitute with dry sherry
              • 2 tbsp sesame oil
              • 1 tsp granulated sugar
              • ½ tsp salt
              • ½ tsp white pepper

              35-40 Wonton Wraps

                Chopped Green Onions

                  Instructions
                   

                  Wontons & Wrapping

                  • Place all the meat wonton mixtures in a bowl and mix well.
                  • Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.
                  • Wet around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).
                  • Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used. The recipe should yield ~35-40 wontons.

                  Broth

                  • Pour the chicken broth in a medium sized pot (make sure it has a lid that fits on the pot).
                  • Add sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil.
                  • Place a lid on the pot and turn the heat to medium high for 10 minutes.
                  • Remove lid: discard the ginger and green onions.
                  • Turn the heat up to high and bring the broth to a boil.
                  • Add 10-15 wontons to the pot. Cook for 4 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches.
                  • Season the broth with salt and pepper.
                  • Place the chopped green onions on top of the cooked wontons. Pour hot broth over cooked wontons.

                  Freeze

                  • Place parchment paper on a baking sheet. Then place uncooked wontons on the sheets (make sure to not over crowd them). Freeze for 30 minutes or until completely frozen. Transfer the frozen wontons to an airtight container or freezer zip lock bag. When ready to eat, follow the same instructions above but cook time will increase to 8-10 mintues or until they float.

                  Serve & Enjoy!

                    Video

                    Keyword best wonton soup recipe, chinese wonton soup recipe, easy pork wonton soup recipe, easy wonton soup recipe, pork wonton recipe, wonton soup
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