Korean Bossam-Inspired Pork Belly Bao

Ingredients

• 1.5 lb pork belly, skin removed
• 1/2 cup coconut flour
• 4 eggs
• 1 tsp baking powder
• 2 tbsp coconut oil, melted
• 4 cups napa cabbage, thinly sliced
• 3 tbsp coarse salt (for salting cabbage and poaching liquid)
• 2 tbsp gochugaru (Korean red chili flakes)
• 6 scallions, thinly sliced
• 6 cloves garlic, thinly sliced
• 6 slices fresh ginger, sliced
• 2 tbsp rice vinegar
• 2 tbsp coconut aminos
• 2 tbsp avocado oil
• 6 cups chicken stock
• 1 tbsp rice vinegar (for the salad dressing)

Instructions

1. 1

   Roll the pork belly into a tight log and tie with kitchen twine at 1-inch intervals. Bring the chicken stock to a gentle simmer with the ginger, 3 garlic cloves, and 1 tablespoon of salt. Poach the pork belly, partially covered, for 90 minutes, turning occasionally, until very tender.

2. 2

   Meanwhile, toss the napa cabbage with 1 tablespoon of salt and let it sit in a colander for 30 minutes. Rinse, squeeze dry, then toss with 1 tablespoon gochugaru, 1 tablespoon rice vinegar, and half the scallions. Set aside.

3. 3

   Make the scallion salad: combine the remaining scallions, remaining garlic, 1 tablespoon gochugaru, 1 tablespoon rice vinegar, 1 tablespoon avocado oil, and a pinch of salt. Let it sit while you finish the pork.

4. 4

   Make the buns: whisk the eggs, melted coconut oil, coconut flour, baking powder, and a pinch of salt into a thick batter. Spoon into 6 greased ramekins or a silicone mold and steam over simmering water for 20 minutes until puffed and set. Keep warm.

5. 5

   Remove the pork belly from the poaching liquid, rest 10 minutes, then slice into 1/2-inch rounds. Heat the remaining avocado oil in a skillet over medium-high heat and sear the slices 2 minutes per side until deeply browned and crisp.

6. 6

   To serve, split the warm buns, layer in the salted napa cabbage, a seared pork belly slice, the scallion salad, and a drizzle of coconut aminos mixed with the remaining rice vinegar. Serve immediately.