Crispy Pork Belly Lettuce Wrap Bao with Coconut Aminos Glaze

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch strips
• 1/3 cup coconut aminos
• 1/4 cup rice vinegar
• 2 tbsp fresh ginger, grated and divided
• 4 garlic cloves, smashed
• 1 cup chicken stock
• 1 tbsp avocado oil
• 1 tbsp granulated erythritol sweetener
• 2 Persian cucumbers, thinly sliced
• 12 leaves butter lettuce leaves, washed and dried
• 4 scallions, thinly sliced
• 1 fresh red chilies, thinly sliced(optional)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Prep (30 minutes): Pat the pork belly dry and cut into 2-inch strips. Season all over with salt and black pepper. Thinly slice the cucumbers and toss with 1 tablespoon of the rice vinegar and a pinch of salt; set aside to quick-pickle. Slice the scallions, grate the ginger, and wash and dry the lettuce leaves.

2. 2

   Sear: Heat the avocado oil in a heavy Dutch oven over medium-high heat. Sear the pork belly strips on all sides until deeply browned, about 8 minutes total. Remove and set aside.

3. 3

   Braise (2 hours): Lower the heat to medium. Add the garlic and half the ginger to the pot and cook 1 minute until fragrant. Pour in the coconut aminos, remaining rice vinegar, erythritol sweetener, and chicken stock, scraping up the browned bits. Return the pork belly to the pot, cover, and simmer gently over low heat for 2 hours, turning the strips halfway through, until fork-tender.

4. 4

   Glaze (30 minutes): Uncover the pot, increase heat to medium-low, and simmer 30 minutes, turning the pork occasionally, until the sauce reduces to a thick glossy glaze that coats the pork. Add the remaining grated ginger in the last 5 minutes of cooking.

5. 5

   Crisp and serve: Rest the glazed pork 5 minutes, then slice into bite-sized pieces. Spoon into butter lettuce cups, top with the pickled cucumber, scallions, and sliced fresh red chilies if using. Serve immediately while the pork is warm and the lettuce is crisp.