Char siu pork belly breakfast bao with egg and smoky tomato relish
- ⏱ 12 hours 50 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
Steamed bao filled with char siu pork belly, scrambled egg, smoky tomato relish, lettuce, coriander, chilli oil, and spring onion.
Adapted from Great British Chefs.
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Char siu pork belly...
0/0
COOK 1COOK 2
1Mise en place
Prep 7 g dried yeast: mixed with 100g warm water to...
2Mise en place
Prep coriander: chop, chop
3Plate and serve
+ 23 more steps in the app
Char siu pork belly...
0/0
COOK 2COOK 1
1Mise en place
2Mise en place
Prep lettuce: shred, shred
3Plate and serve
+ 23 more steps in the app
Ingredients
- 500 g plain flour
- 7 g dried yeast (mixed with 100g warm water to activate)
- 50 g milk
- 3 tsp sugar
- 1 tsp salt
- 120 g water
- 1 tbsp oil
- 1 tsp baking powder
- 500 g pork belly (cut lengthways into three thick slices)
- 3 tbsp char siu sauce
- 2 tsp oyster sauce
- 4 tomatoes
- 6 spring onions (white parts only; greens reserved)
- 2 tsp light soy sauce
- 2 tbsp rice vinegar
- 6 eggs
- 1 knob butter
- sea salt, to taste
- freshly ground black pepper, to taste
- lettuce, to taste (shredded, shredded)
- coriander, to taste (chopped, chopped)
- chilli oil, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 7 g dried yeast: mixed with 100g warm water to activate
2. Cut the pork COOK 1
- Cut the pork belly lengthways into three thick slices
3. Make the dough COOK 2
- In a bowl, activate the yeast in 100ml of warm water
- Add this to the rest of the ingredients and knead until the dough is smooth – a few minutes
4. Marinate the pork COOK 1
- In a bowl, combine the char siu sauce and oyster sauce
- Reserve some of the marinade in a little bowl for basting
- Rub all over the pork belly
- Cover and refrigerate overnight
5. Rest the dough COOK 2
- Allow the dough to rest in a warm place covered with a damp cloth for 2 hours, or until doubled in size
6. Mise en place BOTH
- Prep lettuce: shred, shred
- Prep coriander: chop, chop
7. Shape the bao COOK 1
- Roll the dough into a cylinder
- Divide into 12 pieces
- Roll each piece into an oval, brush lightly with flavourless oil, and fold in half
🤝 Cook 2 hands over the dough.
8. Rest the shaped bao COOK 1
- Allow the shaped bao to rest in a warm place under a damp cloth for 30 minutes, or until 1.5 times the size
9. Cook the pork COOK 2
- Preheat a barbecue for indirect cooking
- Lift the belly slices out of the marinade and cook for around 20 minutes, turning once, or until they reach an internal temperature of around 60°C
10. Steam the bao COOK 2
- In a bamboo steamer lined with greaseproof paper, steam the bao for 8 minutes, making sure not to lift the lid during the first half of cooking time
🤝 Cook 1 hands over the shaped bao.
11. Scramble the eggs COOK 1
- In a bowl, crack the eggs and season with salt and pepper
- In a saucepan, melt the butter and add the eggs, Move them around gently with a wooden spoon over a low heat, letting them form natural waves as they move about, Don’t over-stir
- When they look around 80% cooked, remove them from the heat and set aside
12. Char the pork COOK 2
- Move the pork belly slices over to direct heat and baste with a little of the reserved marinade
- Cook for a few minutes each side, or until golden and beginning to char in places
- Keep basting with extra marinade as they are cooking for a delicious sticky finish
- Set aside to rest
🤝 Cook 1 hands the barbecue to Cook 2.
13. Make the relish COOK 2
- Rub the tomatoes and spring onions with a little neutral oil and grill over direct heat for a few minutes, until charred on all sides, Chop finely and combine with the soy sauce and rice vinegar
14. Plate and serve BOTH
- Layer up the warm buns with some lettuce, egg, sliced pork and tomato sauce
- Garnish with coriander, chilli oil and spring onion slices
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