PREP TIME 20 mins
COOK TIME 1 hour 20 mins
TOTAL TIME 4 hours 20 mins
Yield: 10 Pieces
For the Asado Filling
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound pork butt or shoulder, cut into large chunks
- 2-1/4 cups water
- ½ cup soy sauce
- ¼ cup oyster sauce
- 3 tablespoons sugar
- 2 star anise
- 1 tablespoon cornstarch
For the Siopao Dough
- 260 ml warm milk (40-60 F)
- 2 teaspoons dry instant yeast
- 2 tablespoons sugar
- ½ teaspoon salt
- 500 grams all-purpose flour
- 2 teaspoons baking powder
- 100 grams sugar
- 2 tablespoons vegetable oil
- Wax or parchment paper, cut into 4"x4' squares
- water for steaming
- 2 tablespoons vinegar
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For the Siopao Filling
- In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring regularly, 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. You will have about 1-1/2 cups of liquid left in the pot. With a slotted spoon, remove pork from 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 the remaining ¼ 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.
For the Siopao Dough
- 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 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 (to make the buns whiter).
- 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 plastic film and allow to rise in a warm place for about 2 hours or until double in size.
- Remove the dough from the bowl and 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 damp cloth and allow to rise for about 30 minutes.
- To assemble Siopao Buns
- On a clean working surface, place one piece of dough and with a rolling pin, roll out, making sure to get edges thinner than the center, into a flat disk. Place about a tablespoon of the meat filling in the center. Gather the edges of the dough around the filling and gently twist to fully secure filling. 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 damp cloth and allow to rise again for another 10 minutes.
- In a steamer, place buns in a single layer. Add about 2 tablespoons of vinegar into the steaming water (for whiter buns). Steam buns for about 15 to 20 minutes. Remove buns from steamer. Serve hot with asado sauce.