Soy-Braised Pork Belly Bao with Pickled Cucumber

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch strips
• 1/2 cup coconut aminos
• 1/4 cup rice vinegar
• 6 slices fresh ginger, sliced
• 2 pods star anise, whole
• 3 tbsp light brown sugar
• 2 cups chicken stock
• 2 tbsp avocado oil
• 3 Persian cucumbers, shaved into ribbons
• 1/4 cup rice vinegar (for pickles)
• 1 tbsp granulated sugar (for pickles)
• 1 tsp kosher salt
• 8 steamed bao buns
• 4 scallions, thinly sliced
• 1/3 cup crispy fried shallots
• 1 tbsp cornstarch

Instructions

1. 1

   Prep (30 minutes): Slice the pork belly into strips, slice the ginger, shave the cucumbers into ribbons with a peeler, and slice the scallions.

2. 2

   Quick-pickle the cucumber: whisk 1/4 cup rice vinegar, 1 tbsp sugar, and 1 tsp kosher salt in a bowl, toss in the cucumber ribbons, and refrigerate for at least 30 minutes, tossing once.

3. 3

   Sear the pork: heat avocado oil in a heavy pot over medium-high heat and brown the pork belly strips on all sides, about 8 minutes total.

4. 4

   Braise: add coconut aminos, 1/4 cup rice vinegar, brown sugar, ginger, star anise, and chicken stock. Bring to a simmer, cover, and braise over low heat for 2 hours, turning the pork occasionally, until fork-tender.

5. 5

   Reduce the glaze: remove the pork and skim excess fat. Whisk the cornstarch with 2 tbsp water, stir it into the braising liquid, and simmer uncovered 10-15 minutes until thick and glossy. Return the pork to coat.

6. 6

   Steam the bao buns over simmering water for 5 minutes until soft and hot.

7. 7

   Assemble: tuck glazed pork into each bun, top with pickled cucumber ribbons, sliced scallions, and crispy fried shallots. Serve immediately.