Siopao Asado (Filipino Pork Bun) Recipe
Siopao asado is tasty, savory, and sweet pork encased in a fluffy white steamed bun. These buns are as big as your palm and very filling, but I always manage to finish a few in one sitting!
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Bun
- 400 grams all-purpose flour
- 4 grams baking powder
- 4 grams yeast
- 60 grams granulated sugar
- 215 grams warm water
Filling
- 500 grams (~ 1 pound) pork shoulder, diced small
- 6 cloves garlic
- ½ medium onion, diced small
- 2 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 3 tablespoon granulated sugar
- 1 tbsp dark soy sauce
- 1 tbsp cornstarch
- 350 grams water
- 2 boiled eggs, quartered optional
Instructions
Make Filling
- Add the cornstarch and water in a small bowl, mix until clumps disappear, set aside. Heat a bit of oil in a pan and add the pork. Cook until browned and liquid has evaporated. Add garlic and onions, cook for two minutes with browned pork.
- Add soy sauce, dark soy sauce, sugar, and oyster sauce. Mix well and cook for another 2 minutes.
- Add cornstarch slurry and braise on low heat for 40 - 50 minutes or until the meat reaches a tenderness to your liking. Add some more water if the sauce gets too thick and you want to continue braising.
- When the meat is tender and the sauce has a thick consistency, remove from heat and add to a bowl. Set it aside and cool to room temperature. About 1 hour.
Make Bun Dough
- In a bowl add yeast, warm water and 1 tablespoon of the measured sugar, mix well and set aside to activate for 10 minutes.
- In a large bowl, add the flour, baking powder, and the rest of the sugar then whisk the dry ingredients to mix. Add the activated yeast and mix everything until the dough comes together.
- Place the dough on a flat surface and knead for about 10 minutes or dough is smooth when rolled to a ball. Split the dough into 8 equal parts and set aside covered with cling wrap to keep them from drying.
Assembly
- Take one dough ball and flatten with a rolling pin, then shape into a large circle that is thickest at the center.
- Place some of the refrigerated filling in the center (add a slice of egg if you are using boiled eggs) and close the bun by pinching the edges together. Gently roll under your palm to reshape to a ball if necessary.
- Place a small square of parchment paper under the bun. Repeat the steps above until all dough balls are filled. Place the buns in a steamer with a space of about 1 inch (2.5 cm) between them. Cover to proof for 40 minutes.
Steaming the Buns
- Fill a pot about halfway with water. Place it on the stove and bring it to a low boil. Steam the buns for about 15 minutes and then remove the steamer from the heat while it's still covered.
- Remove from the heat but do remove the lid. Keep the buns covered in the steamer and let them cool on the counter for about 3 minutes before eating.
Notes
You can freeze the buns after you steam them. To reheat, simply place a frozen bun on a steamer and steam for 20 minutes.
Nutrition
Calories: 274kcalCarbohydrates: 46gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 26mgSodium: 587mgPotassium: 224mgFiber: 2gSugar: 5gVitamin A: 3IUVitamin C: 2mgCalcium: 53mgIron: 3mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.