Five-Spice Crispy Pork Belly Bao with Pickled Cucumber and Scallion Drizzle

Ingredients

• 1.5 lb pork belly, skin removed, cut into thick strips
• 1/4 cup coconut aminos
• 3 tbsp rice vinegar
• 2 tsp Chinese five-spice powder
• 3 tbsp fresh ginger, grated and divided
• 4 cloves garlic, minced
• 1 cup chicken stock
• 3 tbsp avocado oil
• 2 Persian cucumbers, thinly sliced
• 1/4 cup rice vinegar (for pickling)
• 1 tsp monk fruit sweetener
• 4 scallions, thinly sliced
• 1/3 cup coconut flour
• 4 eggs
• 1 tsp baking powder
• 1/4 cup coconut cream
• 1/2 tsp salt
• 1 fresh red chili, thinly sliced(optional)

Instructions

1. 1

   Prep (40 min): Pat the pork belly strips dry and rub all over with the Chinese five-spice powder and 1/2 tsp salt. Grate the ginger, mince the garlic, slice the cucumbers and scallions, and separate out the scallion greens for the drizzle.

2. 2

   Braise (90 min): Heat 1 tbsp avocado oil in a heavy pot over medium-high heat. Sear the pork belly strips on all sides until deeply browned, about 8 minutes. Add the garlic, half the ginger, 2 tbsp coconut aminos, 1 tbsp rice vinegar, and the chicken stock. Cover, reduce heat to low, and braise for 90 minutes, turning the pork halfway, until fork-tender.

3. 3

   Pickle (do during braise): Stir the 1/4 cup rice vinegar with the monk fruit sweetener and a pinch of salt until dissolved. Toss with the cucumber slices and let sit at least 30 minutes, stirring occasionally.

4. 4

   Make low-carb buns (20 min): Whisk the eggs with the coconut cream. In a bowl, combine the coconut flour, baking powder, and a pinch of salt, then fold into the egg mixture until a thick batter forms. Divide among 6 greased silicone bun molds. Steam in a covered steamer basket over simmering water for 18-20 minutes until puffed and cooked through. Keep warm.

5. 5

   Crisp and glaze (15 min): Remove the pork and reduce the braising liquid to a syrupy glaze. Heat the remaining 2 tbsp avocado oil in a skillet over high heat and crisp the pork belly strips 2-3 minutes per side. Add the remaining 2 tbsp coconut aminos and the reduced glaze, tossing to coat until sticky and glossy.

6. 6

   Make the scallion-ginger drizzle: Warm 1 tbsp avocado oil gently with the remaining grated ginger and the scallion greens for 1 minute, then remove from heat.

7. 7

   Assemble: Split the warm buns, layer in the crispy glazed pork belly, top with pickled cucumber, drizzle with the scallion-ginger oil, and finish with sliced fresh red chili if using. Serve immediately.