Siopao Asado
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 time
- 20 min
- Cook time
- 1 hr 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1/3 cup soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons sugar
- 2 star anise
- 1 tablespoon cornstarch
- 260 ml warm milk (105 to 115 F)
- 2 teaspoons dry instant yeast
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 500 grams all-purpose flour
- 2 teaspoons baking powder
- 100 grams sugar
- 2 tablespoons vegetable oil
- lime
Instructions
- 1
For the Siopao Filling
- 2
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 3
Add pork and cook, turning as needed, until lightly browned.
- 4
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.
- 5
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.
- 6
With a slotted spoon, remove pork from the pot and let cool to touch. Using two forks, shred meat.
- 7
Remove about 1 cup of the braising liquid and set aside. Return shredded meat to pot and bring to a boil.
- 8
In a bowl, combine cornstarch and bout 1/4 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.
- 9
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.
- 10
For the Siopao Dough
- 11
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.
- 12
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.
- 13
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.
- 14
Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.
- 15
Remove the dough from the bowl, place on a clean work surface, and form into a long log.
- 16
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.
- 17
To assemble Siopao Buns
- 18
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.
- 19
Place about a tablespoon of the meat filling in the center.
- 20
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.
- 21
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.
- 22
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).
- 23
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.
- 24
Remove from steamer and serve with the asado sauce.