Siopao Asado
Homemade Siopao Asado with fluffy steamed bun loaded with juicy, melt in your mouth pork asado filling. A hearty snack that's even more tasty when slathered with siopao sauce.
Calories: 275kcal
Ingredients
Asado Filling
- 200 grams pork shoulder cut into chunks
- 2 cloves garlic chopped
- 1 small onion sliced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2-3 tbsp brown sugar
- 2 tbsp hoisin sauce
- 2 pcs. bay leaves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 1/2 cup water
- 1 tbsp cornstarch diluted in 1 tbsp water slurry
Dough
- 1 cup warm water
- 1 tsp sugar
- 1 tsp dry active yeast
- 2 1/2 cups all purpose flour
- 1/4 cup white sugar
- 3 tbsp cooking oil or butter, or vegetable shortening
- 3/4 tsp baking powder
- 1/3 cup cornstarch
Sauce
- 1 1/2 cup water
- 1 clove garlic chopped
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tsp cornstarch
- 1 star anise
Instructions
Making The Filling
- In a pot over medium-high heat, place all ingredients except the slurry and bring to a boil.200 grams pork shoulder, 2 cloves garlic, 1 small onion, 1/4 tsp salt, 1/4 tsp ground black pepper, 2-3 tbsp brown sugar, 2 tbsp hoisin sauce, 2 pcs. bay leaves, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 1/2 cup water
- Lower heat to low-medium and let simmer until liquid is reduce and pork is tender.
- Add cornstarch slurry and stir and continue cooking in low heat until thick.1 tbsp cornstarch diluted in 1 tbsp water
- Remove from heat and transfer asado in a bowl to cool down.
- When filling is cool to the touch, pull the pork using two forks until all of the meat is shredded. Set aside.
Making The Dough
- In a large mixing bowl, pour warm water and stir in sugar. Add dry active yeast and let it sit for 5 minutes or until it blooms.1 cup warm water, 1 tsp sugar, 1 tsp dry active yeast
- When yeast mixture is ready, add the dry ingredients like flour, sugar, baking powder, cornstarch, mix with a spatula until no traces of flour is left.2 1/2 cups all purpose flour, 1/4 cup white sugar, 3/4 tsp baking powder, 1/3 cup cornstarch
- Add cooking oil and mix until incorporated and rough dough starts to form. While still in the bowl use your hand to knead until dough is smooth.3 tbsp cooking oil
- Coat the dough with oil and cover bowl with a clean kitchen towel and set aside for 1 hour or until double in size.
Assembly
- When the dough doubles in size, lightly punch in the middle to release air. Transfer the dough on a flat surface with a sprinkling of flour.
- Form the dough in a log and cut a piece weighing approximately 55 or 60 grams. Mold the piece of dough into a ball and flatten using a rolling pin NOTE: Remember to leave a bump at the center.
- Place 1 tbsp or 1 1/2 tbsp of the shredded pork asado filling in the middle of the dough.
- Gather the sides of the dough towards the middle. Pinch and twist the top to seal the ends together and place the finished dough on a round parchment paper.
- Repeat with the remaining dough balls and rest for 5-10 minutes while covered with a clean towel.
- Transfer in a steamer and steam for 20-25 minutes in low heat. Serve and enjoy. Bon Appetit!
Notes
- Making The Sauce: You can make the sauce for the hot buns while waiting for them to cook. Place water, garlic, soy sauce, sugar, cornstarch and star anise in a sauce pan. Simmer in low heat until desired consistency is achieved. Strain the sauce in a bowl using a fine mesh sieve to remove the garlic and star anise.
- Time for rising of the dough might differ depending on ambient temperature.
Nutrition
Serving: 10g | Calories: 275kcal | Carbohydrates: 37.7g | Protein: 9.1g | Fat: 9.3g | Saturated Fat: 2.3g | Cholesterol: 18mg | Sodium: 498mg | Potassium: 180mg | Fiber: 1.3g | Sugar: 3.5g | Calcium: 33mg | Iron: 2mg