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

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

Speciality Ingredients

  • 3 tbsp of char siu sauce

Fruit & Vegetables

Cooking Sauces

Spices & Dried Herbs

Salad & Fresh Herbs