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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    More Asian Recipes

    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
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Instant Pot Recipes

      Steak Fried Rice

      Filling fried rice loaded with juicy vegetables, fresh eggs and tender beef is a comforting way to satisfy your hunger. Top with your favorite chili spice and enjoy a bowl full of satisfaction. Each of these delicious ingredients burst with flavor that create a slightly different experience with each new combination of varying spoonfuls. The fried rice recipe is great as a main entree and perfect for a small side dish. When you find your self hungry and want to devour something delicious I suggest giving this recipe a try.

      This is a kid favorite in my house and can be on your table shortly after watching the video and following the instructions below. If you have a family that loves to eat everything on the table I suggest challenging them to finish a large bowl of this Beef Fried Rice. We love Fried Rice and I have developed many different variations over the years that my family truly enjoys. Like and share and return again soon for eatfoodlicious recipes daily.

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      Delicious bowl fried rice.

      Clean and pat the steak dry with a paper towel.

      Slice the meat and place them in a bowl.

      Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

      In a small bowl: add all the sauce ingredients and mix. Set aside.

      Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.

      Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.

      Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent.

      Add minced garlic and cook for 30 seconds or until fragrant. Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce.

      Place vegetables in and mix well.

      Return the beef and mix.

      Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.

      Turn off the heat. Add chopped green onions and mix.

      Remove the wok from the heat.

      Serve immediately.

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      Steak Fried Rice

      5 from 1 vote
      Prep Time 15 mins
      Cook Time 15 mins
      Total Time 30 mins
      Course Main Course
      Cuisine Asian, Chinese
      Servings 6
      Calories

      Ingredients
        

      • 4 cups cold cooked rice
      • 1 cup frozen vegetables
      • ½ cup green onions chopped
      • 4 eggs lightly beaten
      • 3 garlic cloves minced
      • 1 sweet onion chopped
      • 6 tbsp (divided) oil

      Marinate

      • ½ lb sirloin or flank steak
      • 1 tsp soy sauce
      • 1 tsp baking soda
      • 1 tsp cornstarch

      Sauce

      • 2 tbsp soy sauce
      • 1 tbsp oyster sauce
      • 1 tbsp sesame oil
      • 1 tsp dark soy sauce
      • ½ tsp black pepper
      • salt to taste

      Instructions
       

      Marinate

      • Clean and pat the steak dry with a paper towel. Slice the meat and place them in a bowl.
      • Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

      Sauce

      • In a small bowl: add all the sauce ingredients and mix. Set aside.

      Cook

      • Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.
      • Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.
      • Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent.
      • Add minced garlic and cook for 30 seconds or until fragrant.
      • Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce.
      • Place vegetables in and mix well.
      • Return the beef and mix.
      • Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.
      • Turn off the heat. Add chopped green onions and mix. Remove the wok from the heat.

      Serve immediately and Enjoy!

        Video

        Keyword asian beef fried rice recipe, beef fried rice recipe, best steak fried rice recipe, chinese fried rice recipe, easy steak fried rice recipe, steak fried rice
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        Crispy Chili Beef

        Crispy Chili Beef is coated with a sweet and gently spicy sauce, is loaded with crunchy colorful peppers and succulent translucent onions. The tender beef wears a thick coat of crispy sauce that is absolutely delightful to chew. The taste of beef is not overwhelmed by the sauce or the spice and remains present as it shares the notes of flavor harmoniously with the other well balanced ingredients. 

        Watch the video, follow the instructions below and add a little spice to the menu. Not too hot but is a bit spicy. I would give it a 2 on the spice meter. Exercise caution though, not all papers are created equal and in some circumstances I have been very surprised how ranging the local produce can be in regards to the heat of any particular pepper on any particular day.  May your next food adventure be ever so eatfoodlicious.

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        Serve with rice.

        Ingredients

        Clean and pat dry the steak. Slice the meat into strips. Place them in a bowl/plate.

        Add all the marinate ingredients together and mix well.

        Cover and marinate for 15 minutes.

        After 15 minutes, add cornstarch and mix well until evenly coated.

        Carefully place the beef into the pan.

        Place them on paper towel (this will remove some excess oil).

        In a small bowl: Combine all the sauce ingredients together and mix. Set aside.

        Add sliced onion and cook for 2-3 minutes or until they become translucent.

        Add slice red bell pepper and cook for 1 minute.

        Place the cooked beef into wok/pan.

        Pour the sauce over the meat and mix/stir until coated evenly.

        Add sliced red Serrano pepper and mix.

        Serve with rice.

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        Crispy Chili Beef

        No ratings yet
        Prep Time 10 mins
        Cook Time 20 mins
        Total Time 30 mins
        Course Main Course
        Cuisine Asian, Chinese
        Servings 4
        Calories

        Ingredients
          

        • 1 chili pepper deseed & sliced
        • ½ red bell pepper sliced
        • ½ sweet onion sliced
        • ¾ cup cornstarch
        • 2 cups + 2 tbsp (divided) canola, vegetable or peanut oil

        Marinate

        • 1 lb sirloin or flank steak
        • 1 tbsp soy sauce
        • 1 tsp sesame oil
        • 1 tsp grated garlic
        • 1 tsp cornstarch
        • ½ tsp sugar

        Sauce

        • 3 tbsp sweet chili sauce
        • 3 tbsp ketchup
        • 2 tbsp soy sauce
        • 1 tbsp granulated sugar
        • 1 tsp black vinegar or substitute for balsamic vinegar

        Instructions
         

        Marinate

        • Clean and pat dry the steak. Slice the meat into strips. Place them in a bowl/plate.
        • Add all the marinate ingredients (soy sauce, sugar, sesame oil, garlic, cornstarch) together and mix well. Cover and marinate for 15 minutes.
        • After 15 minutes, add ¾ cup cornstarch and mix well until evenly coated.

        Frying

        • Add 2 cups of oil to the pan and bring the heat to medium (325°F/162°C). Wait for 5 minutes. Stick a wooden stick into the pan and if it sizzles, it's ready.
        • Carefully place the beef into the pan. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-6 minutes or until golden brown per batch. 
        • Place them on paper towel (this will remove some excess oil).

        Sauce

        • In a small bowl: Combine all the sauce ingredients together and mix. Set aside.

        Cook

        • Heat a wok/skillet to medium-high and add 2 tbsp oil.
        • Add sliced onion and cook for 2-3 minutes or until they become translucent.
        • Add slice red bell pepper and cook for 1 minute.
        • Place the cooked beef into wok/pan.
        • Pour the sauce over the meat and mix/stir until coated evenly.
        • Add sliced chili pepper and mix.

        Serve with rice and enjoy!

          Video

          Keyword asian beef recipe, best crispy chili beef recipe, chinese beef recipe, crispy chili beef, easy crispy chili beef recipe
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Asian Recipes

          Shiitake Mushrooms with Bok Choy

          Healthy and tasty Shiitake Mushrooms with Bok Choy provide a nice change and a light rewarding meal. The tight texture of these mushrooms pop with earthy flavors that create a symphony of flavors when sautéed in this sauce. Follow that up with a steaming hot Bok Choy and reset the tastebuds for your second bite. This is a healthy choice and is a guilt free delicious easy to prepare meal. 

          Add this visually pleasing alternative to the menu by watching the video and following the detailed instructions below to enjoy this today. Best served fresh and with your favorite bowl of rice. Please like and share and don’t forget to tell a friend about my growing catalogue of EatFoodlicious meals and tutorials.  Thanks and return again soon. 

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          Serve with rice or noodles.

          Soak the shiitake mushrooms in boiling hot water for 30 minutes.

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

          Cut

          Remove the stems.

          Clean and rinse the bok choy.

          Remove the bottom tips and slice in half (lengthwise).

          In a wok/pan: Boil 2 cups of water. Add bok choy, place the lid on and blanch for 1-2 minutes. Drain the bok choy in a strainer. Set aside.

          Using the same wok/pan: Add 2 tbsp oil and shiitake mushrooms. Then add soy sauce, oyster sauce, sesame oil, dark soy sauce, water, broth and mix. Cook for 3-4 minutes. Pour in cornstarch mixture (½ tbsp + 2 tbsp water). Cook for 3 minutes. Stir frequently until the sauce thickens.

          Place the cooked bok choy on a plate and arrange in a circle.

          Place the braised shiitake mushrooms in the center.

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          Shiitake Mushrooms with Bok Choy

          5 from 1 vote
          Prep Time 35 mins
          Cook Time 15 mins
          Total Time 50 mins
          Course Main Course, Side Dish
          Cuisine Asian, Chinese
          Servings 4
          Calories

          Ingredients
            

          • 2.5 oz dried shiitake mushrooms 
          • 12 oz baby bok choy
          • 1 cup filtered water
          • 1 cup unsalted vegetable broth
          • 3 garlic cloves minced
          • 2 tbsp shaoxing cooking wine
          • 2 tbsp oil
          • 1 tbsp oyster sauce (vegan)
          • 1 tbsp soy sauce
          • 1 tsp sesame oil
          • 1 tsp dark soy sauce
          • salt to taste

          Cornstarch Mixture

          • ½ tbsp cornstarch
          • 2 tbsp water

          Instructions
           

          • Soak the shiitake mushrooms in boiling hot water for 30 minutes (make sure to fully submerge in water). Once complete; rinse, squeeze and clean the mushrooms at least 2 times. Cut and remove the stems.
          • Clean and rinse the bok choy. Remove the bottom tips and slice in half (lengthwise).
          • In a wok/pan: Boil 2 cups of water. Add bok choy, place the lid on and blanch/steam for 1-2 minutes. Drain the bok choy in a strainer. Set aside.
          • Using the same wok/pan: Add 2 tbsp oil and shiitake mushrooms.
          • Then add soy sauce, oyster sauce, sesame oil, dark soy sauce, water, broth and mix. Cook for 3-4 minutes.
          • Pour in cornstarch mixture (½ tbsp + 2 tbsp water). Cook for 3 minutes. Stir frequently until the sauce thickens.
          • Season with salt to taste.

          Assemble

          • Place the cooked bok choy on a plate and arrange in a circle.
          • Place the braised shiitake mushrooms in the center.

          Serve with rice or noodles. Enjoy!

            Video

            Keyword best shiitake mushrooms with bok choy recipe, chinese vegetable stir fry, easy shiitake mushrooms with bok choy recipe, plant based recipes, shiitake mushrooms with bok choy, vegan recipe
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            Chinese Hot Dog Flower Buns

            Chinese Hot Dog Flower Buns. Very similar to American Pigs in a Blanket; except these are covered in fresh Chinese chives, sesame seeds and a simple syrup glaze. Baked to perfection the bread is sweet and pulls freely from the cluster to make this a kid favorite finger food.  We enjoy these fresh out of the oven before they have time to cool.

            Chinese Hot Dog Flower Buns

            No ratings yet
            Prep Time 25 mins
            Cook Time 20 mins
            Resting Time 2 hrs
            Total Time 2 hrs 45 mins
            Course Baked Goods, Breakfast, Snack
            Cuisine Asian, Chinese
            Servings 8
            Calories

            Ingredients
              

            • 8 hot dogs
            • Chinese chives optional
            • sesame seeds

            Tangzhong

            • 3 tbsp water
            • 3 tbsp milk
            • 2 tbsp bread flour

            Dough

            • ½ cup milk
            • 3 tbsp granulated sugar
            • 1 tbsp active dry yeast
            • 2 ½ cups bread flour
            • ½ tsp salt
            • 1 egg
            • 4 tbsp butter melted

            Simple Syrup Glaze

            • ¼ cup granulated sugar
            • ¼ cup water

            Egg wash

            • 1 whole egg
            • 1 tbsp milk

            Instructions
             

            Make the Tangzhong

            • Cook on medium until it becomes thick. Then set it aside until ready for use.

            Making the Dough

            • Prepare the dough in a mixer: Mix yeast,lukewarm milk and sugar in a bowl; then let it sit for 5 minutes.
            • Add bread flour, salt, egg, and butter to the mixer. Mix and knead for about 1-2 minutes. Then add the tangzhong (from step 1) to the dough in the mixer. Knead for 5 minutes on low (speed 2).
            • Shape the flour into a ball and place it into a lightly greased bowl. Cover with a towel for 1 hour or until it doubles in size.*
            • Punch the dough and divide it into 8 equal parts. Shape each dough part into a rectangle shape 3”x 6”. Place 1 hot dog in the center of the dough. Fold the dough and closed the seam together. Roll it back and forth until the seam disappears.
            • Cut the hot dog dough into 6 equal pieces. Arrange the pieces into a flower. Place the flower on a parchment paper. Put 1 piece in the center and 5 pieces around the center as petals, space them out a little. Repeat with the other hot dogs. Cover the flower hot dogs with a kitchen towel.
            • Let them sit for another hour or until they double in size. *
            • Preheat the oven to 350° degrees.
            • Prepare the flower hot dogs for the oven:  Brush the egg wash over them. Then sprinklethe sesame seeds and chives on top.
            • Place flower hot dogs in the oven and cook for 20-25 minutes or until they are golden brown.
            • Pour the Simple Syrup Glaze over the fresh flower hot dogs when they are out of the oven.

            Making the Simple Syrup Glaze

            • Cook sugar and water on the cook top on medium until it thickens.

            Notes

            *Tip: I put the dough next to my window so the sunlight form outside can help it rise.
             
            Keyword chinese bakery, Chinese hot dog flower buns, hot dogs flower
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!