Cloud Egg Bun Char Siu Pork Belly Bao

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch strips
• 1/3 cup coconut aminos
• 3 tbsp erythritol sweetener
• 2 tsp Chinese five-spice powder
• 6 eggs, separated
• 1/4 tsp cream of tartar
• 3 oz cream cheese, softened
• 1 tbsp avocado oil
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 1 tbsp rice vinegar
• 3 scallions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Prep (25 min): Pat pork belly dry and cut into 2-inch strips. Season with salt, pepper, and 1 tsp five-spice powder. Separate the eggs, placing whites in a large clean bowl and yolks in another.

2. 2

   Braise the pork (90 min): Heat avocado oil in a Dutch oven over medium-high heat. Sear pork strips on all sides until browned, about 8 minutes. Add ginger and garlic; cook 1 minute. Pour in coconut aminos, erythritol, rice vinegar, and remaining 1 tsp five-spice powder with 1 cup water. Cover, reduce heat to low, and simmer 75 minutes, turning occasionally.

3. 3

   Glaze the pork (15 min): Uncover, raise heat to medium, and reduce the braising liquid to a thick glossy glaze that coats the pork, about 15 minutes. Remove from heat and keep warm.

4. 4

   Make the cloud buns (20 min, while glaze reduces): Preheat oven to 300°F (150°C) and line a baking sheet with parchment. Whisk egg yolks with cream cheese until smooth. Beat egg whites with cream of tartar and salt to stiff peaks, then gently fold in the yolk mixture in three additions, keeping as much air as possible.

5. 5

   Bake: Scoop six mounds of the cloud batter onto the parchment and flatten slightly into bun shapes. Bake 25 minutes until puffed and golden. Cool 5 minutes on the pan.

6. 6

   Assemble: Split each cloud bun, fill with glazed char siu pork belly, spoon over extra glaze, and top with sliced scallions. Serve immediately.