Comfort Food Maple-Braised Pork Belly Bao

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch strips
• 1/4 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1 cup chicken stock
• 2 tbsp coconut aminos
• 6 fresh thyme sprigs
• 4 garlic cloves, smashed
• 3 shallots, thinly sliced
• 1/2 cup avocado oil
• 9 large butter lettuce leaves
• 1/4 cup coconut flour
• 3 eggs
• 1/2 tsp baking powder
• 2 tbsp unsalted butter, melted
• 2 sliced scallions
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Prep (35 min): Pat pork belly dry and cut into 2-inch strips. Season all over with salt and pepper. Make the quick buns: whisk eggs with melted butter, stir in coconut flour and baking powder, rest 5 minutes, then scoop into 9 small mound shapes on a parchment-lined tray.

2. 2

   Bake the coconut flour buns at 350°F (175°C) for 20 minutes until set and lightly golden. Set aside and keep warm.

3. 3

   Sear the pork belly strips in a heavy Dutch oven over medium-high heat until deeply browned on all sides, about 8 minutes. Remove and pour off excess fat, leaving 1 tbsp.

4. 4

   Add garlic and half the sliced shallots to the pot and cook 2 minutes. Stir in maple syrup, apple cider vinegar, coconut aminos, chicken stock, and thyme, scraping up browned bits.

5. 5

   Return pork belly to the pot, cover, and braise on low heat for 2 hours, turning strips halfway, until fork-tender.

6. 6

   While the pork braises, make crispy shallots: fry remaining sliced shallots in avocado oil over medium heat for 6-8 minutes until golden and crisp. Drain on paper towels and season lightly with salt.

7. 7

   Uncover the pot for the final 10 minutes and simmer so the braising liquid reduces to a glossy glaze coating the pork.

8. 8

   To serve: split warm coconut flour buns or layer into butter lettuce cups, top with glazed pork belly, spoon over extra maple glaze, and finish with crispy shallots and sliced scallions.