Five-Spice Braised Pork Belly Bao with Pickled Cucumber

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch strips
• 1/3 cup coconut aminos
• 1/4 cup rice vinegar
• 2 tsp Chinese five-spice powder
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 2 tbsp avocado oil
• 1 cup chicken stock
• 2 tbsp erythritol sweetener
• 2 Persian cucumbers, thinly sliced
• 1/4 cup rice vinegar (for pickles)
• 1 tsp salt
• 6 low-carb steamed buns (coconut flour dough: coconut flour, eggs, baking powder, psyllium husk), steamed
• 3 scallions, thinly sliced
• 1 fresh red chilies, thinly sliced(optional)

Instructions

1. 1

   Prep (40 min): Slice the pork belly into 2-inch strips. Grate the ginger, mince the garlic, slice the cucumbers and scallions. Toss cucumbers with 1/4 cup rice vinegar and 1 tsp salt; refrigerate to pickle.

2. 2

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

3. 3

   Build the braise: Lower heat, add ginger and garlic, cook 1 minute. Add coconut aminos, 1/4 cup rice vinegar, five-spice powder, erythritol, and chicken stock, scraping up browned bits.

4. 4

   Braise (2 hours): Return pork to the pot, cover, and simmer on low for 2 hours, turning occasionally, until fork-tender.

5. 5

   Glaze: Uncover, raise heat, and reduce the braising liquid to a glossy glaze coating the pork, about 10 minutes. Slice or shred the pork.

6. 6

   Steam buns: While glazing, steam the low-carb buns for 5 minutes until warm and pillowy.

7. 7

   Assemble: Open each bun, layer in glazed pork belly, drained pickled cucumber, scallions, and sliced red chili if using. Serve immediately.