Lemongrass Chili Pork Belly Bao

Ingredients

• 1.5 lb pork belly, skin removed, cut into 1-inch cubes
• 3 fresh lemongrass stalks, minced (tender cores only)
• 2 tbsp fresh galangal, thinly sliced
• 6 garlic cloves, minced
• 4 fresh red chilies, sliced
• 3 shallots, thinly sliced
• 1.5 cups full-fat coconut milk
• 3 tbsp coconut aminos
• 3 tbsp lime juice, freshly squeezed
• 2 tbsp avocado oil
• 1 cup chicken stock
• 12 large leaves butter lettuce leaves
• 1 large cucumber, peeled into ribbons
• 0.25 cup fresh cilantro, chopped
• 3 scallions, thinly sliced
• 1 tsp salt
• 3 lime wedges(optional)

Instructions

1. 1

   Pat the pork belly cubes dry with paper towels and season all over with salt.

2. 2

   Heat the avocado oil in a heavy Dutch oven over medium-high heat. Sear the pork belly cubes in batches until deeply browned on all sides, about 8-10 minutes total. Transfer to a plate.

3. 3

   Reduce heat to medium and add the shallots, cooking until softened, about 3 minutes. Add the garlic, lemongrass, galangal, and fresh red chilies, stirring constantly until fragrant, about 2 minutes.

4. 4

   Pour in the coconut milk, chicken stock, and coconut aminos, scraping up any browned bits from the bottom of the pot. Return the pork belly and any accumulated juices to the pot.

5. 5

   Bring to a gentle simmer, then cover partially with the lid, reduce heat to low, and braise for 90 minutes, stirring occasionally, until the pork is tender.

6. 6

   Uncover and simmer for another 25-30 minutes over medium-low heat, allowing the sauce to reduce and thicken until it coats the pork. Stir in the lime juice.

7. 7

   Meanwhile, wash and dry the butter lettuce leaves and use a vegetable peeler to slice the cucumber into long ribbons.

8. 8

   To serve, spoon the braised pork belly into lettuce cups, top with cucumber ribbons, cilantro, and scallions, and serve with lime wedges on the side.