Tandoori-Spiced Pork Belly Bao with Mint Chutney

Ingredients

• 1.5 lb pork belly, skinless
• 3/4 cup plain whole-milk yogurt
• 3 tbsp tandoori spice blend (paprika, ground cumin, ground coriander, turmeric, garam masala, cayenne, salt — mixed from single spices)
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 2 tbsp avocado oil
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves and stems
• 3 tbsp lime juice
• 2 fresh green chilies, stemmed
• 1 tbsp avocado oil (for chutney)
• 1 tsp salt
• 6 large eggs
• 1/2 tsp cream of tartar
• 3 tbsp sliced scallions
• 1/2 cup cucumber, thinly sliced

Instructions

1. 1

   Prep (35 min): Cut the pork belly into 3 thick slabs and score the fat in a crosshatch pattern. Whisk the yogurt, tandoori spices, ginger, garlic, 1 tbsp avocado oil, and salt into a marinade. Coat the pork thoroughly and let it marinate while you prepare everything else.

2. 2

   Make the mint chutney: Blend the mint, cilantro, lime juice, green chilies, 1 tbsp avocado oil, and a pinch of salt until smooth. Refrigerate until serving.

3. 3

   Make the cloud egg buns: Separate the eggs. Whip the 6 whites with the cream of tartar to stiff peaks. Whisk the yolks, gently fold them into the whites, and scoop 9 mounds onto a parchment-lined baking sheet. Flatten each slightly into bun shapes.

4. 4

   Bake the cloud buns at 300°F (150°C) for 25 minutes until set and lightly golden. Set aside.

5. 5

   Roast the pork belly: Raise the oven to 325°F (165°C). Place the marinated pork on a rack over a foil-lined tray and roast for 90 minutes, basting once with pan juices.

6. 6

   Crisp the fat: Increase the oven to 425°F (220°C) and roast 10 more minutes until the fat edges are crisped and caramelized. Rest the pork 10 minutes, then slice into thick pieces.

7. 7

   Assemble: Split the cloud buns, layer in cucumber slices and sliced tandoori pork belly, spoon over the mint chutney, and finish with sliced scallions. Serve immediately.