Siopao
Filipino steamed pork buns with soft, fluffy bread and a sweet-savory asado filling.
Nutrition
Authored values; per-serving basis not stated.
- Calories
- 3200
- Protein
- 120g
- Carbs
- 400g
- Fat
- 120g
- Fiber
- 12g
Estimate for full batch of 10 buns including filling, dough, and sauce
Ingredients
- 1 tbsp canola oil
- - onion
- 2 cloves garlic
- 1 lb pork butt
- 2 cups water
- 0.33 cup soy sauce
- 2 tbsp oyster sauce
- 5 tbsp sugar
- 2 pieces star anise
- 1 tbsp cornstarch
- 0.25 cup water
- 260 ml warm milk
- 2 tsp dry instant yeast
- 0.5 tsp salt
- 500 g all-purpose flour
- 100 g sugar
- 2 tsp baking powder
- 2 tbsp vegetable oil
- 2 tbsp vinegar
Equipment
- pot
- small bowl
- saucepan
- bowl
- large bowl
- steamer
Instructions
Asado Filling
In a pot over medium heat, heat 1 tbsp canola oil . Add onion and 2 cloves garlic , cook until softened.
Add 1 lb pork butt and cook, turning, until lightly browned.
Add 2 cups water , 0.33 cup soy sauce , 2 tbsp oyster sauce , 3 tbsp sugar , and 2 pieces star anise . Stir and bring to a boil, skimming scum. Lower heat, cover, and cook for 1 hour until meat is fork-tender. Add water in half-cup increments as needed to maintain about 1.5 cups liquid.
With a slotted spoon, remove pork and let cool. Shred with two forks. Reserve about 1 cup of braising liquid and set aside. Return shredded meat to pot and bring to a boil.
Combine 1 tbsp cornstarch and about 0.25 cup water in a small bowl , stirring until smooth. Add half the slurry to the pot of meat and cook for 2 minutes until thickened. Remove from heat and cool completely.
In a saucepan over medium heat, combine the reserved braising liquid with the remaining cornstarch slurry. Bring to a boil, stirring, for 2 minutes until thickened. This is the siopao sauce. Set aside.
Dough
In a bowl , combine 260 ml warm milk , 2 tsp dry instant yeast , 2 tbsp sugar , and 0.5 tsp salt . Stir until dissolved and let stand for 5 minutes until foamy.
In a large bowl , combine 500 g all-purpose flour , 100 g sugar , 2 tsp baking powder , and 2 tbsp vegetable oil . Mix well. Add a few drops of lime juice.
Add the yeast mixture to the flour mixture. Mix and knead until the dough is smooth and no longer sticky.
Cover with a kitchen towel and let rise in a warm place for 2 hours until doubled.
Turn dough out onto a clean surface and form into a long log. Cut into 10 equal pieces and roll each into a ball. Cover and let rise for 30 minutes .
Assembly
Roll each dough ball into a 4–5 inch round, keeping edges thinner than the center. Place about 1 tablespoon of filling in the center.
Gather the edges, pleat around the filling, and twist to seal. Place on a piece of parchment paper. Repeat with remaining dough and filling.
Arrange buns on a baking sheet, cover with a towel, and let rise for 10 minutes .
Steam
In a steamer , arrange buns in a single layer, 1 inch apart. Add 2 tbsp vinegar to the steaming water for whiter buns.
Steam on low heat for 15 minutes . Keep the lid on for 5 minutes after turning off heat to prevent deflating.
Serve with the asado sauce.
View Cooklang Source
---
title: Siopao
description: Filipino steamed pork buns with soft, fluffy bread and a sweet-savory asado filling.
servings: 10
time: 4 hours 20 minutes
prep time: 20 minutes
cook time: 1 hour 20 minutes
tags: [filipino, steamed-bun, pork, asado, make-ahead]
source: https://www.kawalingpinoy.com/siopao-asado/#wprm-recipe-container-27696
author: Lalaine Manalo
cuisine: Filipino
difficulty: hard
nutrition-calories: 3200
nutrition-protein: 120g
nutrition-carbs: 400g
nutrition-fat: 120g
nutrition-fiber: 12g
nutrition-note: Estimate for full batch of 10 buns including filling, dough, and sauce
rating: 4.5
---
== Asado Filling ==
In a #pot{} over medium heat, heat @canola oil{1%tbsp}. Add @onion{1}(chopped) and @garlic{2%cloves}(minced), cook until softened.
Add @pork butt{1%lb}(cut into large chunks) and cook, turning, until lightly browned.
Add @water{2%cups}, @soy sauce{0.33%cup}, @oyster sauce{2%tbsp}, @sugar{3%tbsp}, and @star anise{2%pieces}. Stir and bring to a boil, skimming scum. Lower heat, cover, and cook for ~{1%hour} until meat is fork-tender. Add water in half-cup increments as needed to maintain about 1.5 cups liquid.
With a slotted spoon, remove pork and let cool. Shred with two forks. Reserve about 1 cup of braising liquid and set aside. Return shredded meat to pot and bring to a boil.
Combine @cornstarch{1%tbsp} and about @water{0.25%cup} in a #small bowl{}, stirring until smooth. Add half the slurry to the pot of meat and cook for ~{2%minutes} until thickened. Remove from heat and cool completely.
In a #saucepan{} over medium heat, combine the reserved braising liquid with the remaining cornstarch slurry. Bring to a boil, stirring, for ~{2%minutes} until thickened. This is the siopao sauce. Set aside.
> Cool the filling completely before using, escaping steam can tear the dough. Filling can be made ahead and refrigerated up to 3 days.
== Dough ==
In a #bowl{}, combine @warm milk{260%ml}(105–115°F), @dry instant yeast{2%tsp}, @sugar{2%tbsp}, and @salt{0.5%tsp}. Stir until dissolved and let stand for ~{5%minutes} until foamy.
In a #large bowl{}, combine @all-purpose flour{500%g}, @sugar{100%g}, @baking powder{2%tsp}, and @vegetable oil{2%tbsp}. Mix well. Add a few drops of lime juice.
Add the yeast mixture to the flour mixture. Mix and knead until the dough is smooth and no longer sticky.
Cover with a kitchen towel and let rise in a warm place for ~{2%hours} until doubled.
Turn dough out onto a clean surface and form into a long log. Cut into 10 equal pieces and roll each into a ball. Cover and let rise for ~{30%minutes}.
== Assembly ==
Roll each dough ball into a 4–5 inch round, keeping edges thinner than the center. Place about 1 tablespoon of filling in the center.
Gather the edges, pleat around the filling, and twist to seal. Place on a piece of parchment paper. Repeat with remaining dough and filling.
Arrange buns on a baking sheet, cover with a towel, and let rise for ~{10%minutes}.
== Steam ==
In a #steamer{}, arrange buns in a single layer, 1 inch apart. Add @vinegar{2%tbsp} to the steaming water for whiter buns.
Steam on low heat for ~{15%minutes}. Keep the lid on for ~{5%minutes} after turning off heat to prevent deflating.
> Cover the steamer lid with a towel to keep condensation from dripping on the buns.
Serve with the asado sauce.