Japanese Chashu-Style Pork Belly Bao

Ingredients

• 1.5 lb pork belly, skin removed, cut into 3 thick slabs
• 3 cups chicken stock
• 1/3 cup coconut aminos
• 3 tbsp mirin-style rice syrup
• 6 slices fresh ginger, sliced
• 4 garlic cloves, smashed
• 2 scallions, halved
• 1/2 cup coconut flour
• 4 eggs, separated
• 1 tsp baking powder
• 1 tsp apple cider vinegar
• 1 tbsp avocado oil
• 4 cups mustard greens, stemmed and chopped
• 2 tbsp rice vinegar
• 1 tsp salt
• 2 tbsp sliced scallions, for garnish(optional)

Instructions

1. 1

   Season the pork belly slabs all over with salt. Heat avocado oil in a Dutch oven over medium-high heat and sear the pork belly on each side until deeply browned, about 8 minutes total.

2. 2

   Add chicken stock, coconut aminos, mirin-style rice syrup, ginger, garlic, and scallion halves to the pot. Bring to a simmer, cover, and braise over low heat for 2 hours, turning the pork halfway through, until fork-tender.

3. 3

   While the pork braises, make the buns: whisk coconut flour, baking powder, and a pinch of salt. Beat in egg yolks, apple cider vinegar, and 2 tbsp water. In a separate bowl, whip the egg whites to stiff peaks, then gently fold them into the coconut flour batter until smooth.

4. 4

   Spoon the batter into 6 greased silicone bun molds or mounds on a parchment-lined baking sheet. Bake at 350°F (175°C) for 22–25 minutes until set and lightly golden. Cool slightly, then split each bun horizontally.

5. 5

   Remove the pork from the braising liquid and slice into thick pieces. Simmer the strained braising liquid uncovered for 10 minutes to reduce into a glossy glaze.

6. 6

   Sauté mustard greens in a skillet with a drizzle of avocado oil and a splash of rice vinegar for 3–4 minutes until just wilted. Season with a pinch of salt.

7. 7

   To assemble, brush the split buns with the reduced glaze, layer in mustard greens and sliced chashu-style pork belly, drizzle with more glaze, and top with sliced scallions.