Siopao Asado

siopao with pork asado filling on a white serving plate

4.13 from 148 votes

Siopao with pork asado filling is the ultimate Asian snack or appetizer. With soft, fluffy bread and sweet and savory flavors, these steamed buns are hearty and tasty!

Prep Time20

Cook Time1 20

Rising2 40

Total Time4 20

Course: Snack

Cuisine: Filipino

Servings: Servings

Calories: 382kcal

Author: Lalaine Manalo

Ingredients

For the Asado Filling

1 tablespoon canola oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound pork butt or shoulder, cut into large chunks
2 cups water
⅓ cup soy sauce
2 tablespoons oyster sauce
3 tablespoons sugar
2 star anise
1 tablespoon cornstarch

For the Siopao Dough

260 ml warm milk (105 to 115 F)
2 teaspoons dry instant yeast
2 tablespoons sugar
½ teaspoon salt
500 grams all-purpose flour
2 teaspoons baking powder
100 grams sugar
2 tablespoons vegetable oil
lime

US Customary - Metric

Instructions

For the Siopao Filling

In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
Add pork and cook, turning as needed, until lightly browned.
Add 2 cups of the water, soy sauce, oyster sauce, sugar, and star anise. Stir until well-dispersed. Bring to a boil, skimming scum that may float on top.
Lower heat, cover, and continue to cook for about 1 hour or until meat is fork-tender. Add more water in half cup increments as needed to maintain 1 1 /2 cups liquid.
With a slotted spoon, remove pork from the pot and let cool to touch. Using two forks, shred meat.
Remove about 1 cup of the braising liquid and set aside. Return shredded meat to pot and bring to a boil.
In a bowl, combine cornstarch and bout ¼ cup water. Stir until smooth and cornstarch is dissolved. Add half of the cornstarch slurry to the pot of meat and stir to distribute. Continue to cook for about 1 to 2 minutes or until thickened. Remove from pan and allow to cool.
In a saucepan over medium heat, combine the reserved 1 cup braising liquid and the remaining half of the cornstarch slurry. Bring to a boil, stirring regularly, for about 2 to 3 minutes or until thickened. This well be the siopao sauce.

For the Siopao Dough

In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.
In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil. Mix well. Add a few drops of lime juice into the flour mixture.
Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mix and knead until the dough is smooth and no longer sticky.
Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.
Remove the dough from the bowl, place on a clean work surface, and form into a long log.
With a knife, cut the dough into 10 equal size pieces and then form each piece into smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30 minutes.

To assemble Siopao Buns

On a clean working surface, place one piece of dough, and with a rolling pin, roll out into about 4 to 5-inch diameter, making sure to get edges thinner than the center.
Place about a tablespoon of the meat filling in the center.
Gather the edges of the dough, pleat around the filling, and twist to fully secure. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.
Arrange prepared buns in a single layer on a flat baking sheet, cover with a kitchen towel, and allow to rise again for another 10 minutes.
In a steamer, place buns in a single layer, an inch-apart. Add about 2 tablespoons of vinegar to the steaming water (for whiter buns).
Steam buns on low heat for about 15 to 20 minutes. Keep the lid on for about 3 to 5 minutes to prevent the buns from deflating.
Remove from steamer and serve with the asado sauce.

Video

Nutrition