Thai Chili-Lemongrass Pork Belly Bao

Ingredients

• 1.5 lb pork belly, skin removed, cut into 2-inch strips
• 4 fresh red chilies, sliced
• 2 lemongrass stalks, bruised and chopped
• 1 tbsp galangal, sliced
• 3 shallots, quartered
• 5 garlic cloves, smashed
• 3 tbsp coconut aminos
• 2 tbsp lime juice
• 1 tsp lime zest
• 1.5 cups chicken stock
• 2 tbsp avocado oil
• 0.5 cup coconut flour
• 4 eggs
• 1 tsp baking powder
• 0.33 cup coconut cream
• 0.25 cup rice vinegar
• 1 tbsp granulated erythritol sweetener
• 1 cup carrot, shredded
• 0.5 cup fresh cilantro leaves
• 0.5 cup fresh Thai basil leaves
• 9 butter lettuce leaves
• 0.25 cup sliced scallions
• 1 tsp salt

Instructions

1. 1

   Prep (40 min): Score the pork belly strips, season with salt, and set aside. Slice the chilies, chop the lemongrass, slice the galangal, quarter the shallots, and smash the garlic. Shred the carrot and toss it with the rice vinegar and erythritol sweetener to quick-pickle; refrigerate.

2. 2

   Make the low-carb bun batter: Whisk the eggs with coconut cream, then fold in the coconut flour and baking powder until smooth. Rest the batter 10 minutes, then steam spoonfuls in greased ramekins over simmering water for 15 minutes until puffed and set. Split each warm bun like a pocket.

3. 3

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

4. 4

   Build the braise: In the same pot, sauté the shallots, garlic, galangal, lemongrass, and chilies for 3 minutes. Add the coconut aminos, lime juice, lime zest, and chicken stock, scraping up the browned bits.

5. 5

   Braise (90 min): Return the pork to the pot, cover, and simmer on low for 90 minutes, turning the strips halfway, until fork-tender and the sauce has reduced and glossy.

6. 6

   Assemble: Slice the braised pork belly, layer it into the split coconut-flour buns lined with butter lettuce, top with pickled carrot, cilantro, Thai basil, and sliced scallions, and drizzle with the reduced braising liquid. Serve with lime wedges.