Black Bean Garlic Pork Belly Bao

Ingredients

• 1.5 lb pork belly, skin removed, cut into 1-inch cubes
• 2 tbsp fermented black beans, rinsed and chopped
• 6 cloves garlic, minced
• 1 tbsp avocado oil
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 1/2 cup chicken stock
• 18 leaves butter lettuce leaves
• 2 fresh red chilies, thinly sliced
• 3 scallions, thinly sliced
• 1 tsp granulated erythritol sweetener

Instructions

1. 1

   Cut the pork belly into 1-inch cubes and pat dry. Rinse the fermented black beans, chop finely, and mince the garlic and ginger.

2. 2

   Heat avocado oil in a heavy Dutch oven over medium-high heat. Sear the pork belly cubes on all sides until deeply browned, about 8 minutes.

3. 3

   Push the pork to one side, add the fermented black beans, garlic, and ginger to the hot side, and stir-fry for 1 minute until fragrant.

4. 4

   Add the coconut aminos, rice vinegar, erythritol sweetener, and chicken stock. Stir to combine, bring to a simmer, then cover, reduce heat to low, and braise for 90 minutes, stirring occasionally.

5. 5

   Uncover and simmer 15–20 minutes more until the sauce reduces to a thick glaze coating the pork and the pork is fork-tender.

6. 6

   Spoon the black bean garlic pork belly into crisp butter lettuce cups. Top with sliced fresh red chilies and scallions and serve immediately.