Five-Spice Honey-Glazed Pork Belly Bao with Scallion Slaw

Ingredients

• 1.5 lb pork belly, skin removed, cut into 4 equal slabs
• 3 tbsp honey
• 4 tbsp coconut aminos
• 3 tbsp rice vinegar
• 2 tsp Chinese five-spice powder
• 4 slices fresh ginger, sliced
• 4 garlic cloves, smashed
• 2 cups chicken stock
• 2 tbsp avocado oil
• 3 cups green cabbage, finely shredded
• 6 scallions, thinly sliced
• 1 tsp granulated sugar
• 1 tsp salt
• 12 steamed bao buns (frozen, plain)
• 1 fresh red chili, thinly sliced(optional)

Instructions

1. 1

   Prep (40 minutes): Cut the pork belly into 4 even slabs and pat dry. Whisk together 2 tbsp coconut aminos, 1 tbsp rice vinegar, and 1 tsp of the five-spice powder; rub all over the pork and let it sit while you prep the rest.

2. 2

   Braise: Preheat the oven to 300°F (150°C). Heat 1 tbsp avocado oil in a Dutch oven over medium-high heat and sear the pork belly on all sides until deeply browned, about 8 minutes total. Remove the pork, then add the ginger, garlic, chicken stock, and remaining coconut aminos to the pot, scraping up the browned bits. Return the pork, cover, and braise in the oven for 2 hours, turning once halfway through, until fork-tender.

3. 3

   Make the slaw: While the pork braises, toss the shredded cabbage and most of the scallions with the remaining 2 tbsp rice vinegar, sugar, salt, and 1 tbsp avocado oil. Chill until serving so it stays crisp.

4. 4

   Glaze: Remove the pork from the oven and lift the slabs out. Skim fat from the braising liquid, then stir in the honey and remaining 1 tsp five-spice powder. Simmer on the stovetop over medium heat until reduced to a thick, glossy glaze, about 10 minutes. Brush or turn the pork slabs in the glaze to lacquer all sides.

5. 5

   Steam the buns: In the last 10 minutes of glazing, steam the frozen bao buns in a bamboo or metal steamer over simmering water for 5-6 minutes until soft and puffy.

6. 6

   Assemble: Slice each glazed pork slab into thick pieces. Fill each warm bun with pork, spoon over extra glaze, and top with a generous pile of scallion slaw. Garnish with reserved scallions and sliced fresh red chili if using. Serve immediately.