American BBQ Pulled Pork Belly Bao

Ingredients

• 900 g pork belly, skin removed
• 2 tbsp avocado oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp salt
• 0.5 tsp black pepper
• 3 tbsp tomato paste
• 3 tbsp apple cider vinegar
• 1 tbsp yellow mustard
• 2 tbsp coconut aminos
• 1 tbsp monk fruit sweetener
• 120 ml chicken stock
• 4 eggs
• 80 g coconut flour
• 1 tsp baking powder
• 120 ml unsweetened coconut milk
• 300 g green cabbage, finely shredded
• 4 tbsp mayonnaise (avocado oil based)
• 1 tbsp rice vinegar
• 0.5 tsp celery seed
• 2 sliced scallions(optional)

Instructions

1. 1

   Prep (40 min): Pat the pork belly dry and cut into 3 large slabs. Whisk smoked paprika, garlic powder, onion powder, salt, and black pepper with 1 tbsp avocado oil and rub all over the pork. Let it sit at room temperature while you make the sauce, slaw, and buns.

2. 2

   BBQ sauce: In a saucepan over medium heat, warm 1 tbsp avocado oil, add tomato paste and cook 2 minutes. Stir in apple cider vinegar, yellow mustard, coconut aminos, monk fruit sweetener, and chicken stock. Simmer 8-10 minutes until thickened, then set aside.

3. 3

   Coleslaw: Toss shredded cabbage with mayonnaise, rice vinegar, celery seed, and a pinch of salt. Chill until serving.

4. 4

   Buns: Preheat oven to 180°C / 350°F. Whisk eggs with unsweetened coconut milk and remaining avocado oil. Fold in coconut flour and baking powder until a thick batter forms. Divide into 6 mounds on a lined baking sheet and bake 25-28 minutes until golden and set. Cool slightly, then slice horizontally.

5. 5

   Cook the pork (about 2.5 hours): Reduce oven to 150°C / 300°F. Place pork belly in a covered roasting pan with a splash of chicken stock and cook 2-2.5 hours until very tender. Rest 15 minutes, then shred with two forks, discarding large fat pockets.

6. 6

   Finish: Toss the pulled pork with the warm BBQ sauce until well coated. Pile into the sliced coconut flour buns, top with creamy coleslaw, and garnish with sliced scallions.