Siopao Pork Asado Recipes

SIOPAO ASADO (STEAMED BBQ PORK BUNS)

Steps:

• Make the filling using my easy pork bun filling recipe. All tips and instructions are there.
• Place milk in a microwave-safe cup. Heat for 20 seconds. Check if the temperature is LUKEWARM by dipping your finger or a kitchen thermometer. If it's still cold, heat for another 5 seconds until it reaches 36c/98f.
• Add yeast and 1 tsp sugar. Stir to dissolved. Let it sit for 5 to 10 minutes until it froths.
• In the bowl of a stand mixer combine flour, salt, baking powder and sugar. Whisk to combine.
• Attach the dough hook and turn the mixer on to low speed. Slowly pour the yeast mixture while running the mixer. Knead for 1-2 MIN. Increase speed to medium, slowly add the oil. Knead for 8 to 10 minutes until it reaches smooth consistency (see note 3).
• Grease mixing bowl with oil. Form dough into a smooth ball and put back in the bowl. Cover with a cling wrap. Let it rise for 1 hour.
• Punch the dough down. Knead for 1 to 2 mins to remove air bubbles. You can do this with a stand mixer or by hand.
• Form dough into a large smooth ball and divide into 2 pieces. Refrigerate the other half until ready to use. Divide dough into equal pieces so a total of 12 (6 pieces per batch). Form into a smooth ball. For an evenly sized dough, use a kitchen scale. Mine was about 60g each.
• Cut parchment paper into squares. You'll need 12 pieces. Fill the wok with water but don't turn on the heat yet.
• Flatten with your palm. Using a rolling pin, roll around the edges to form a circle about 4-5 inches making sure that the center is thicker. Repeat with the remaining dough. Cover with a cling wrap to prevent drying.
• Take one of the flattened dough. Roll the edges if needed. Place heaping 2 tbsp of the filling. Gather in the center. Then pleat remaining edges around the center one by one to seal the bun. Pinch the top then twist.
• Place bun in the parchment paper and place in your steaming rack. Repeat with the remaining dough. NOTE: Pleating is not necessary. You can form the bun into a smooth ball if preferred.
• Cover with a cling wrap and let it rest for 10 to 12 mins until slightly puffy. DO NOT OVERPROOF.
• Cover steamer with the lid. Turn on the heat and bring water to a boil. Lower the heat to medium when it starts boiling. Steam for 12 minutes.
• Turn off the heat. DO NOT OPEN THE LID. Let it sit for 5 minutes. Slightly tilt the lid to allow air circulation for about 2 to 3 minutes.
• Remove the buns and transfer the buns into a rack and allow to them cool. Serve with the sauce and enjoy!

SIOPAO PORK ASADO RECIPE

Steps:

• Pour the yeast and 1 tbsp white suger in the warm water.
• Stir well and let stand for 5 minutes until yeast activates. Set aside.
• In a mixing bowl, add flour, 1/4 cup sugar and yeast mixture. Mix. Add baking powder and shortening.
• Mix until dough is formed.
• On a flat surface, sprinkle flour and transfer the dough. Knead the dough for 8 to 10 minutes or until soft.
• Form into a ball and cover with oil. Place in a bowl and cover with plastic wrap. Set aside and wait until it rises.
• Remove wrap and punch down.
• On a floured surface, roll and cut into half then slice into pieces.
• Flatten into 5 inches circle leaving a bulge in the middle of the dough.
• Add pork asado filling and seal/enclose the flattened dough.
• Place siopao in the steamer and steam for 10 to 12 minutes.
• Serve and enjoy! Oyster sauce can be use as sauce.

SIOPAO ASADO (FILIPINO STEAMED PORK BUNS)

Steps:

• Prep your meat by patting it dry. Heat a medium sized pot over medium heat and add vegetable oil. In small batches, brown the pork pieces on each side for about one minute or until each side has a nice golden coloring. Turn the pieces as each to brown and move in batches to not crowd the pan.
• Remove all the browned meat from the pan and add in the chopped onions and saute for one minute or until fragrant. Add the garlic and saute for about 30 seconds until it's toasted light brown.
• Add the water into the pot and stir to deglaze the bottom of the pan. Then mix in the soy sauce and salt to the pot. Lastly, add the browned meat back in and make sure the meat is covered by the water. Add more water if necessary.
• Raise the heat to high until it reaches a boil and then lower to medium-low to simmer for one hour, covered. Check on this braise every 20 minutes to mix the meat around and add just enough water to keep the meat submerged if necessary.
• The finished meat should be significantly softer and easy to break apart.
• Since the braise takes one hour, prep your dough as soon as you put the braise on a simmer.
• Sift cornstarch, baking powder, and flour together, then add to your stand mixer with the dough hook attachment. Add sugar and instant active yeast and turn the mixer onto stir.
• Turn the stand mixer on low and slowly add the water and vegetable oil. Continue to mix the mixture for about eight minutes until the dough is released from the sides and is smooth.
• Remove, take off from the bowl, shape the dough into a ball.
• Lightly grease the inside of the mixing bowl with one teaspoon of neutral oil and place the dough back into the bowl. Cover with a damp towel and leave it to proof for at least one to two hours or until the dough has doubled in size near a warm windowsill.
• Transfer the softened meat to a cutting board and carefully use tongs and a knife to mince the meat into smaller pieces. They should easily shred when cut with a knife with little resistance.
• In a large saucepan over medium heat, add the chopped meat, pork broth, oyster sauce, hoisin, dark brown sugar, and pepper. Mix thoroughly until the sugar and pepper dissolve. Cook for one minute.
• In a separate small bowl, mix together the cornstarch and water until starch is incorporated.
• Raise the saucepan to medium-high and stir in the cornstarch water mixture. Bring the sauce to a boil and stir consistently for 8-10 minutes or until the sauce thickens to a pudding consistency (see photo for final texture).
• Remove from heat and let cool before assembling siopao.
• Boiled eggs: Boil a small pot with water and add in eggs for 10 minutes. Remove eggs to cool (I put them in an ice bath), peel the shells, and cut into quarters lengthwise.
• After your dough doubles in size (it may take two hours), punch your dough to remove excess gas.
• Move the dough onto a floured surface and lightly knead the dough with the heel of your hand for about one minute until it's smooth and shaped into a ball.
• Cut the dough in half and place one half back into the mixing bowl, covered to prevent it from drying out. With your current half, use your palms to roll it into a large log about 6 inches. Cut this log into 6 even pieces.
• Take one piece and use a rolling pin to roll it out into a four inch diameter circle. If necessarily, sprinkle flour on the surface to prevent sticking. Then, use your rolling pin to thin out the edges of the circle while keeping the middle section the same thickness. Your dough should be the size of about 5 inches now.
• Add three tablespoons of the asado filling in the middle of the circle and one slice of egg on top centered.
• To fold, hold your wrapper filled with meat on your non-dominant hand. With your dominant hand, take your thumb and pointer finger and begin to fold the edges around the meat. This should look like pleating. I like to use my non-dominant hand's pointer and index finger to guide more dough into the pleating. Continue to pleat in a circle until you reach the first pleat and close off the entire top with a pinch. The siopao should have a swirl pattern on the top. Add a small sheet of parchment underneath for it to rest on. Repeat with the rest of the siopao.
• Before steaming, cover the wrapped siopao with the same damp cloth from before and proof again for about ten to 15 minutes.
• Add about one and a half inches of water in your pot, but not too much that it's touching your steamer. Preheat your steamer before adding the siopao for about two minutes.
• Add your siopao into the steamer and leave one inch space between each siopao because they will grow slightly in the steamer.
• Steam the siopao for about 20 minutes and do not remove the lid during this time.
• After they're finished, remove the siopao from the steamer and serve immediately. Repeat with the other siopao.
• Freezing: You can freeze leftover siopao in an airtight container for up to one month. To reheat, wet a towel and wrap it around your siopao on a plate. On high heat, microwave for one minute. If it needs more time, add increments of 30 seconds until it's softened and warm.

SIOPAO ASADO

Steps:

• 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 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.
• 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.
• 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.
• 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.

SIOPAO CHICKEN AND PORK FILLING

Steps:

• Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.