Miso-Butter Pork Belly Bao with Pickled Daikon

Ingredients

• 1.5 lb pork belly, skin removed, cut into 3 thick slabs
• 3 tbsp white miso paste
• 3 tbsp unsalted butter
• 1/4 cup coconut aminos
• 1 tbsp fresh ginger, grated
• 2 cups daikon radish, peeled and cut into thin matchsticks
• 1/2 cup rice vinegar
• 2 tbsp granulated erythritol sweetener
• 6 eggs
• 4 oz cream cheese, softened
• 1/4 tsp cream of tartar
• 1 tbsp avocado oil
• 3 scallions, thinly sliced
• 1/2 tsp salt

Instructions

1. 1

   Make the low-carb buns: separate the eggs. Whip the 6 egg whites with the cream of tartar and 1/4 tsp salt to stiff peaks. Beat the yolks with the softened cream cheese until smooth, then gently fold in the whipped whites. Spoon into 6 mounds on a parchment-lined baking sheet and bake at 300°F (150°C) for 25-30 minutes until golden. Set aside.

2. 2

   Quick-pickle the daikon: heat the rice vinegar with the erythritol and a pinch of salt until dissolved, pour over the daikon matchsticks in a jar, and let sit at room temperature while you cook.

3. 3

   Sear the pork belly: heat the avocado oil in a Dutch oven over medium-high heat and brown the pork belly slabs on all sides, about 8 minutes total. Remove and set aside.

4. 4

   Make the glaze: in the same pot, melt the butter over medium heat, whisk in the white miso paste, coconut aminos, and grated ginger with 1 cup of water until smooth.

5. 5

   Braise: return the pork belly to the pot, cover, and simmer gently over low heat for 90 minutes, turning the slabs halfway through, until fork-tender.

6. 6

   Glaze and finish: uncover, raise the heat, and reduce the braising liquid for 15-20 minutes, spooning the glaze over the pork until glossy and thickened. Rest the pork 10 minutes, then slice into thick pieces.

7. 7

   Assemble: split each low-carb bun, layer in sliced glazed pork belly, top with pickled daikon and sliced scallions, and serve warm.