Gochujang-Style Pork Belly Bao with Quick-Pickled Cabbage

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch strips
• 0.5 cup coconut flour
• 4 eggs
• 1 tsp baking powder
• 2 tbsp avocado oil
• 3 tbsp gochugaru (Korean red chili flakes)
• 4 tbsp coconut aminos
• 3 tbsp rice vinegar
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 cups chicken stock
• 3 cups green cabbage, thinly shredded
• 0.5 cup rice vinegar (for pickling)
• 1 tbsp erythritol sweetener
• 1 tsp salt
• 3 scallions, thinly sliced
• 2 tbsp toasted pumpkin seeds(optional)

Instructions

1. 1

   Prep (35 min): Slice the pork belly into strips. Whisk the pickling brine with 1/2 cup rice vinegar, erythritol, and 1/2 tsp salt, pour over the shredded cabbage, and refrigerate. Mix the sauce base by combining gochugaru, coconut aminos, 3 tbsp rice vinegar, garlic, and ginger in a bowl.

2. 2

   Braise (90 min): Sear the pork belly strips in avocado oil in a heavy pot until browned on all sides, about 8 minutes. Pour in the sauce base and chicken stock, bring to a simmer, cover, and braise over low heat for 90 minutes, turning occasionally, until the pork is fork-tender.

3. 3

   Make the buns (20 min): Whisk eggs with a pinch of salt, then fold in coconut flour and baking powder to form a thick batter. Spoon into 9 greased silicone muffin molds, smoothing the tops into flat bun shapes. Steam over simmering water for 15 minutes until cooked through and springy.

4. 4

   Finish (15 min): Uncover the pork, raise the heat, and reduce the braising liquid to a thick glaze coating the pork, about 10 minutes. Slice the pork belly strips.

5. 5

   Serve: Split the warm coconut flour buns, fill with glazed pork belly, top with quick-pickled cabbage, sliced scallions, and toasted pumpkin seeds if using.