Char siu pork belly breakfast bao with egg and smoky tomato relish
by Helen Graves
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Ingredients
Store Cupboard
500g of plain flour, (not ‘strong’ bread flour)
7g of dried yeast, mixed with 100g warm water to activate
3 tsp sugar
1 tsp salt
2 tsp oyster sauce
sea salt
Dairy
50g of milk
6 eggs
1 knob of butter
Beverages
120g of water
Oils & Vinegars
1 tbsp of oil, plus extra for brushing
2 tbsp of rice vinegar
chilli oil
Bakery
1 tsp baking powder
Fresh Meat
500g of pork belly, without rind, cut lengthways into three thick slices
Speciality Ingredients
3 tbsp of char siu sauce
Fruit & Vegetables
4 tomatoes
6 spring onions, white parts only, greens reserved
lettuce, shredded
Cooking Sauces
2 tsp light soy sauce
Spices & Dried Herbs
freshly ground black pepper
Salad & Fresh Herbs
coriander, chopped