Paleo Pork Bao Bun
Indulge in the savory and nutrient-packed goodness of Paleo Pork Bao Buns, a gluten-free spin on the classic Asian favorite. This recipe swaps traditional wheat-based dough for a delicious blend of coconut flour and tapioca flour, creating a soft, pillowy bun that’s perfectly paleo-friendly. The flavorful filling features tender pork shoulder infused with a mouthwatering marinade of coconut aminos, honey, garlic, and ginger, ensuring every bite bursts with umami. Baked to golden perfection and served with fresh lettuce wraps, vibrant cilantro, and crunchy green onions, these bao buns are as wholesome as they are irresistible. Perfect for those following paleo or gluten-free diets, this recipe showcases healthful ingredients without compromising on satisfying, bold flavors. Try these buns warm for a comforting dish that will transport your taste buds straight to your favorite dim sum spot, all from the comfort of your kitchen.
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 1 cup Tapioca flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 3 large Eggs
- 0.5 cup Coconut milk
- 1 tablespoon Apple cider vinegar
- 1 pound Pork shoulder
- 0.25 cup Coconut aminos
- 2 tablespoons Honey
- 3 minced Garlic cloves
- 1 tablespoon fresh grated Ginger
- 2 sliced Green onions
- 1 tablespoon Sesame oil
- 0.25 cup chopped Cilantro
- 8 large Lettuce leaves
Instructions
Start by preparing the pork filling. Cut the pork shoulder into small cubes and set aside.
In a mixing bowl, combine coconut aminos, honey, minced garlic, grated ginger, and sesame oil. Mix well and add the pork cubes to the bowl, ensuring they are well coated. Marinate for at least 30 minutes.
While the pork is marinating, prepare the dough for the bao buns. In a large bowl, mix together coconut flour, tapioca flour, baking soda, and sea salt.
In another bowl, whisk the eggs, coconut milk, and apple cider vinegar until combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be soft but not sticky.
Once the pork is marinated, heat a skillet over medium-high heat and add the pork mixture, cooking until the pork is browned and cooked through, about 10-15 minutes.
Preheat the oven to 350°F (175°C).
Divide the dough into 8 equal portions and flatten each portion into a small circle, about 4 inches in diameter. Place a lettuce leaf on each flattened dough piece.
Add a spoonful of the cooked pork onto each lettuce-topped dough circle, then fold the dough over the filling to form a bun shape.
Place the buns on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes, until the buns are set and lightly golden.
Remove from the oven and allow to cool slightly. Garnish with chopped cilantro and sliced green onions before serving.
Serve the paleo pork bao buns warm and enjoy!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 17.8 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
