Maple-Chili Glazed Pork Belly Bao with Crispy Shallots

Ingredients

• 1.5 lb pork belly, skin removed, cut into 1-inch cubes
• 3 tbsp maple syrup
• 3 tbsp coconut aminos
• 1 tsp red chili flakes
• 1 tbsp rice vinegar
• 2 tbsp avocado oil
• 3 medium shallots, thinly sliced
• 4 large eggs
• 4 oz cream cheese, softened
• 1/4 tsp cream of tartar
• 3 scallions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 275°F. Season pork belly cubes generously with salt and pepper, place in a Dutch oven, and braise uncovered for 2 hours until deeply tender, stirring occasionally.

2. 2

   While the pork braises, make the cloud buns: separate the egg whites from the yolks. Whip the whites with cream of tartar to stiff peaks. Beat the yolks with cream cheese until smooth, then gently fold into the whites. Spoon into 9 mounds on a parchment-lined baking sheet and bake at 300°F for 25 minutes until golden.

3. 3

   Toss the sliced shallots with 2 tbsp avocado oil and a pinch of salt. Spread on a baking sheet and roast at 300°F alongside the buns for 20-25 minutes, stirring twice, until crisp and golden. Drain on paper towels.

4. 4

   Whisk together the maple syrup, coconut aminos, red chili flakes, and rice vinegar. Remove the braised pork, increase oven to 425°F, and brush the pork all over with the glaze. Roast 15 minutes, brushing once more halfway, until lacquered and caramelized at the edges.

5. 5

   Split the cloud buns, pile in the glazed pork belly, and top with crispy shallots and sliced scallions. Serve immediately.