Red-Braised Pork Belly Bao with Chili Garlic Glaze

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch pieces
• 1/2 cup coconut aminos
• 1/4 cup rice vinegar
• 3 tbsp rock sugar (or packed brown sugar)
• 3 fresh red chilies, thinly sliced
• 6 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tbsp avocado oil
• 2 cups chicken stock
• 3 tbsp Shaoxing wine
• 2 star anise, whole
• 4 scallions, thinly sliced
• 12 steamed bao buns (flour buns)
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)

Instructions

1. 1

   Prep (40 minutes): Cut the pork belly into 2-inch pieces. Slice the fresh red chilies, mince the garlic, grate the ginger, and thinly slice the scallions. Set the bao bun ingredients aside for steaming later.

2. 2

   Sear the pork: Heat the avocado oil in a heavy Dutch oven over medium-high heat. Sear the pork belly pieces on all sides until deeply browned, about 8 minutes total. Remove and set aside.

3. 3

   Build the braise: Lower the heat to medium, add the garlic, ginger, and sliced chilies, and cook for 1 minute until fragrant. Add the Shaoxing wine, coconut aminos, rice vinegar, rock sugar, star anise, and chicken stock, stirring to dissolve the sugar.

4. 4

   Braise (2 hours): Return the pork belly to the pot, bring to a simmer, then cover and reduce the heat to low. Braise gently for 2 hours, turning the pieces halfway, until the pork is fork-tender.

5. 5

   Reduce and glaze (30 minutes): Uncover the pot, remove the star anise, and simmer over medium heat for 30 minutes until the sauce thickens and coats the pork. Stir in the cornstarch slurry and cook 2 minutes more until glossy.

6. 6

   Steam the buns: In the last 10 minutes of glazing, steam the bao buns over simmering water until hot and pillowy, about 5 minutes.

7. 7

   Assemble: Split each warm bun, tuck in a piece of glazed pork belly, spoon over extra chili garlic glaze, and top with crisp sliced scallions. Serve immediately.