Classic Braised Pork Belly Bao with Coconut Flour Buns

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch pieces
• 1/3 cup coconut aminos
• 1/4 cup rice vinegar
• 2 tbsp fresh ginger, grated
• 4 garlic cloves, smashed
• 1 cup chicken stock
• 1 tbsp avocado oil
• 1/2 cup coconut flour
• 1 tsp baking powder
• 4 eggs
• 1/4 tsp cream of tartar
• 1 Persian cucumber, thinly sliced
• 1/4 cup rice vinegar (for pickles)
• 1 tsp salt
• 3 scallions, thinly sliced
• 1 tbsp erythritol sweetener

Instructions

1. 1

   Blanch the pork belly pieces in boiling water for 5 minutes, then drain and pat dry. (10 minutes)

2. 2

   Heat avocado oil in a Dutch oven over medium-high heat and sear the pork belly pieces on all sides until golden, about 8 minutes.

3. 3

   Add coconut aminos, rice vinegar, ginger, garlic, erythritol, and chicken stock. Bring to a simmer, cover, and braise on low for 2 hours, turning the pork halfway through, until deeply tender.

4. 4

   While the pork braises, make the pickles: combine cucumber slices with rice vinegar and 1/2 tsp salt; refrigerate for at least 30 minutes.

5. 5

   Make the buns: whisk eggs with cream of tartar until fluffy, then fold in coconut flour, baking powder, and remaining salt. Spoon into 6 greased ramekins or a steamer-safe mold.

6. 6

   Steam the buns over simmering water for 20 minutes until puffed and cooked through; rest 5 minutes before unmolding and slicing horizontally.

7. 7

   Uncover the pork, raise the heat, and reduce the braising liquid to a glossy glaze, about 10 minutes, tossing the pork to coat.

8. 8

   To serve, tuck glazed pork belly into split buns with pickled cucumber and sliced scallions.