Al Pastor Pork Belly Bao with Pineapple Salsa

Ingredients

• 1.5 lb pork belly, skin removed, cut into 1-inch strips
• 2 tbsp achiote paste (annatto, garlic, vinegar — check label is single-source)
• 3 tbsp apple cider vinegar
• 1 cup fresh pineapple, finely diced
• 2 fresh red chilies, finely minced
• 2 tbsp avocado oil
• 0.5 cup coconut flour
• 4 eggs
• 1 tsp baking powder
• 0.25 cup coconut cream
• 0.25 cup fresh cilantro, chopped
• 2 lime, juiced and divided
• 0.25 cup white onion, finely diced
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 4 cloves garlic, minced
• 1.5 tsp salt
• 1 tbsp coconut aminos

Instructions

1. 1

   Make the marinade: whisk the achiote paste with apple cider vinegar, half the garlic, cumin, oregano, 1 teaspoon salt, 1 tablespoon avocado oil, and the juice of 1 lime until smooth.

2. 2

   Coat the pork belly strips in the marinade, place in a covered dish, and marinate 30 minutes at room temperature while you prepare the buns and salsa.

3. 3

   Make the buns: whisk the eggs with coconut cream, then fold in the coconut flour, baking powder, and a pinch of salt. Rest the batter 5 minutes, then spoon into 6 greased silicone bun molds.

4. 4

   Bake the buns at 350°F (175°C) for 25 minutes until golden and set. Cool on a rack, then slice horizontally.

5. 5

   Make the salsa: combine the diced pineapple, white onion, minced fresh red chilies, cilantro, juice of 1 lime, and a pinch of salt. Chill until serving.

6. 6

   Roast the pork: preheat oven to 375°F (190°C). Place the marinated pork belly on a rack over a lined sheet pan and roast 45 minutes.

7. 7

   Crisp the pork: raise the oven to 425°F (220°C), brush the pork with the remaining avocado oil, and roast 30 more minutes until the edges are deeply caramelized and crisp. Rest 10 minutes, then chop into bite-size pieces.

8. 8

   Warm the chopped pork in a skillet over medium-high heat with the coconut aminos for 3–4 minutes until glazed and sizzling.

9. 9

   Assemble: fill each bun with the crisp pork belly, spoon over the pineapple salsa, and finish with extra cilantro and a squeeze of lime. Serve immediately.