Poh Ling Yeow Instagram – GRANDMA YEOW’S SWEET PORK BAO
Makes 12
My paternal grandma is one of the best cooks I’ve ever known and these are her pork bao. As with so many of her specialties, she always had a batch in the freezer ready to steam when she was expecting us. This is a simple Nyonya style filling – sweet with onions & warmth of dark cooking caramel & a heavy hit of white pepper. If you’re not used to working with yeast – save the piggy faces for your 2nd time round as time on those may domino into over proving the bao dough which would be a tragedy!
BAO DOUGH
1 Tbs caster sugar
1 tsp dry yeast
150ml warm water
360g plain flour
3/4 tsp baking powder
25g caster sugar
1/2 tsp salt
100ml warm water (add gradually as needed)
3 tsp veg oil
FILLING
500g lean pork belly, skin cut away and discarded, 1cm dice *
2 Tbs olive oil
1 large onion, peeled, diced 5mm
1 Tbs light soy sauce
1 Tbs cooking caramel soy sauce (this is different to kecap manis and much thicker) – found in Asian grocers)
70g sugar
1/2-3/4 tsp salt
1 tsp white pepper
*Mum used to steam the pork belly first so she could dice it easily but do save the juices to add to the stir fry so every drop of flavour can be savoured.
Combine sugar & yeast in a small bowl. Add enough warm water to make a paste before stirring in 150ml warm water. Cover for 10 mins or until there’s evidence of froth on the surface.
Combine the flour, baking powder, sugar & salt in a medium bowl and mix roughly with a whisk before making a well in the middle. Pour in yeast mix and add enough of the remaining warm water to knead into a pliable dough. It should be as soft as possible but not stick to an undusted work surface. Rest in a large oiled bowl & cover with a wet tea towel. Allow to double in size before using.
Bowl painted by me, thrown & glazed by @graemerichardson67
REMAINING METHOD PINNED IN COMMENTS BELOW 👇 | Posted on 12/Feb/2025 18:10:38
