Indian Tandoori-Spiced Pork Belly Bao

Ingredients

• 1.5 lb pork belly, skin removed, cut into 3 thick slabs
• 3/4 cup plain full-fat Greek yogurt
• 2 tsp garam masala
• 2 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 2 tbsp lime juice
• 2 tbsp avocado oil
• 1.5 tsp salt
• 1/2 cup fresh mint leaves
• 1 cup fresh cilantro leaves and stems
• 1 jalapeno, seeded and chopped
• 1 tbsp coconut aminos
• 1 tbsp rice vinegar
• 3 low-carb sandwich buns
• 1/2 English cucumber, thinly sliced
• 1/2 small red onion, thinly sliced
• 2 tbsp sliced scallions(optional)

Instructions

1. 1

   Pat the pork belly dry and score the fat side in a crosshatch pattern. Whisk the Greek yogurt with garam masala, smoked paprika, turmeric, cumin, Kashmiri chili powder, ginger, garlic, 1 tbsp lime juice, 1 tbsp avocado oil, and 1 tsp salt in a large bowl.

2. 2

   Coat the pork belly slabs thoroughly in the marinade, cover, and marinate at room temperature for 30 minutes (or up to overnight refrigerated).

3. 3

   Preheat the oven to 325°F (165°C). Place the marinated pork belly fat-side up on a rack set over a rimmed baking sheet and roast for 75 minutes.

4. 4

   Raise the oven to 425°F (220°C) and roast another 20-25 minutes until the fat is deeply caramelized and crisp at the edges. Rest the pork 10 minutes, then slice into thick pieces.

5. 5

   While the pork rests, make the chutney: blend the mint, cilantro, jalapeno, remaining 1 tbsp lime juice, coconut aminos, rice vinegar, remaining 1 tbsp avocado oil, and a pinch of salt until smooth.

6. 6

   Toss the cucumber and red onion with a pinch of salt. Toast the low-carb buns cut-side down in a dry skillet for 2 minutes until warm.

7. 7

   Assemble each bao-style bun with sliced tandoori pork belly, a generous spoonful of mint-cilantro chutney, pickled cucumber and onion, and a scatter of scallions. Serve immediately.