Red-Braised Pork Belly Bao with Plum-Ginger Glaze and Crispy Shallots

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch pieces
• 1/3 cup plum jam
• 1/4 cup coconut aminos
• 3 tbsp rice vinegar
• 2 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 1.5 cups chicken stock
• 1/4 cup avocado oil
• 3 large shallots, thinly sliced into rings
• 2 tbsp cornstarch
• 4 scallions, thinly sliced
• 1 fresh red chilies, thinly sliced(optional)
• 12 steamed bao buns (flour-based, plain)
• 1 cucumber, cut into matchsticks
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Pat the pork belly pieces dry and season with salt and black pepper. Heat 1 tbsp avocado oil in a heavy Dutch oven over medium-high heat and sear the pork on all sides until deeply browned, about 10 minutes. Transfer to a plate.

2. 2

   Pour off excess fat, leaving about 1 tbsp. Add the garlic and half the ginger and cook for 1 minute until fragrant. Add the chicken stock, 2 tbsp coconut aminos, and 1 tbsp rice vinegar, scraping up browned bits. Return the pork to the pot, cover, and braise on low heat for 2 hours until fork-tender.

3. 3

   While the pork braises, make the crispy shallots: toss the shallot rings with cornstarch and a pinch of salt. Heat the remaining avocado oil in a small saucepan over medium heat and fry the shallots in batches for 3-4 minutes per batch until golden and crisp. Drain on paper towels and reserve the shallot oil for finishing.

4. 4

   Make the glaze: whisk the plum jam, remaining coconut aminos, remaining rice vinegar, and remaining grated ginger in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened, then set aside.

5. 5

   When the pork is tender, remove it from the braising liquid and brush or toss the pieces with the plum-ginger glaze. Place on a foil-lined baking sheet and broil on high for 5-8 minutes, turning once, until the glaze is sticky and caramelized at the edges.

6. 6

   Steam the bao buns according to package directions, about 8-10 minutes, keeping them covered so they stay soft.

7. 7

   To assemble: open each warm bun, add a few cucumber matchsticks, a piece of glazed pork belly, sliced scallions, a scatter of crispy shallots, and a few slices of fresh red chili if using. Drizzle lightly with the reserved shallot oil and serve immediately.