材料：
五花腩250克
白豆乾2塊
蛋（烚熟）2隻
乾葱2粒
椰青水500毫升
紅糖1湯匙
紹酒1湯匙
調味：
生抽1湯匙
魚露1湯匙
紅糖1湯匙

做法：
1.
乾葱切塊，蛋剝殼。燒熱鍋，五花腩表面煎封至金黃色，取走。
2.
燒熱油爆乾葱，加入五花腩，加入紅糖，灒入紹酒，下生抽，加入椰青水。
3.
放入白豆乾和雞蛋，加入魚露和紅糖煮滾，收中細火燜45分鐘。把滷好的食材切件，排在碗中，淋上滷水汁。

Stewed pork belly with coconut water
Ingredients:
Pork belly 250g
Dried tofu 2 pieces
Egg (boiled) 2pieces
Shallot 2 pieces
Coconut water 500ml
Red sugar 1 Tablespoon
Shao Xing wine 1 Tablespoon
Seasoning:
Soy sauce 1 Tablespoon
Fish sauce 1 Tablespoon
Red sugar 1 Tablespoon
Steps:
1.
Cut shallot in piece. Peel off egg shell. Heat the pot, pan fry pork belly, until turn golden brown.
2.
Heat the oil, pan fry shallot, then put in pork belly, red sugar and Shao Xing wine.
3.
Put in soy sauce and coconut water, then Put in dried tofu and egg. Season with fish sauce and red sugar.
4.
Boil the sauce. Turn to mid-low heat and cook for 45 minutes. Take out the food and cut in pieces. And served on the bowl. Pour the sauce on top of it.