Mexican Carnitas-Style Pork Belly Bao

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch chunks
• 2 tbsp avocado oil
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 4 cloves garlic, minced
• 1 cup chicken stock
• 1 cup coconut flour
• 1 tsp baking powder
• 4 eggs
• 1/2 cup unsweetened coconut milk
• 1 avocado, ripe
• 1/4 cup sour cream
• 1/4 cup cilantro, chopped
• 1 red onion, thinly sliced
• 1/3 cup apple cider vinegar
• 1.5 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Prep (35 min): Season pork belly chunks with cumin, oregano, salt, and pepper. Whisk orange juice, lime juice, and minced garlic in a bowl. Slice the red onion and cover with apple cider vinegar and a pinch of salt to quick-pickle; set aside.

2. 2

   Braise: Heat avocado oil in a Dutch oven over medium-high heat. Sear pork belly chunks on all sides until browned, about 8 minutes. Pour in the citrus mixture and chicken stock, bring to a simmer, cover, and braise over low heat for 90 minutes until fork-tender.

3. 3

   Make buns: While pork braises, whisk eggs with unsweetened coconut milk. Combine coconut flour, baking powder, and a pinch of salt, then fold into the egg mixture. Spoon into 9 greased bun molds and bake at 350°F (175°C) for 22 minutes until golden and set.

4. 4

   Crisp: Remove pork from the braising liquid, shred roughly, and spread on a sheet pan. Broil on high for 5-7 minutes, watching closely, until edges are deeply crisped.

5. 5

   Make avocado crema: Blend avocado, sour cream, cilantro, lime juice, and a splash of water until smooth; season with salt.

6. 6

   Assemble: Split the coconut flour buns, layer with crisped carnitas-style pork, drizzle with avocado crema, and top with pickled red onion. Serve immediately.