Carnitas-Style Pork Belly Bao with Avocado Crema

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch chunks
• 2 tbsp avocado oil
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tbsp coconut aminos
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cloves garlic, minced
• 2 bay leaves
• 1/3 cup coconut flour
• 4 eggs
• 1 tsp baking powder
• 1 tbsp psyllium husk powder
• 1 tsp apple cider vinegar
• 1 large avocado, pitted and peeled
• 1/4 cup sour cream
• 1/4 cup cilantro, chopped, divided
• 1 small red onion, thinly sliced
• 1/4 cup rice vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Prep (30 min): Season pork belly chunks generously with salt, pepper, cumin, and oregano. Whisk together orange juice, lime juice, coconut aminos, and garlic. Thinly slice the red onion and place in a bowl with rice vinegar and a pinch of salt; set aside to quick-pickle.

2. 2

   Braise (120 min): Preheat oven to 300°F (150°C). Sear pork belly in avocado oil in a Dutch oven over medium-high heat until browned on all sides, about 8 minutes. Pour in the citrus mixture, add bay leaves, cover, and transfer to the oven. Cook 2 hours until fork-tender.

3. 3

   Make buns (30 min, during braise): Whisk eggs with apple cider vinegar. In a bowl combine coconut flour, psyllium husk powder, baking powder, and a pinch of salt. Stir wet into dry, rest 5 minutes, then shape into 9 small buns on a parchment-lined tray. Bake at 350°F (175°C) for 22–25 minutes until set and lightly golden.

4. 4

   Make crema (5 min): Blend avocado, sour cream, half the cilantro, lime juice to taste, and a pinch of salt until smooth. Chill until serving.

5. 5

   Crisp pork (20 min): Remove pork from the oven, shred roughly with two forks, and spread on a foil-lined tray. Broil on high 8–10 minutes, tossing once, until edges are deeply crisped. Toss with a few spoonfuls of the braising liquid reduced on the stovetop.

6. 6

   Assemble: Split the warm coconut flour buns, fill with crispy carnitas-style pork, top with avocado crema, drained pickled red onion, and remaining cilantro. Serve immediately.