Siopao Asado

Made from pork and sweet, soy-hoisin-anise based sauceSiopao or hot bun is a favorite snack by many Filipinos. This recipe has sweet and savory Asado filling. Made from pork and sweet, soy-hoisin-anise based sauce. Asado Siopao is Philippines version of Chinese steamed bun. 
There are few choices for Siopao filling like bola-bola and chicken to name a few, but Asado is one of the best. Usually eaten with a thick and sweet sauce but can be served without. The dough recipe is actually not hard to make at all compared to bread recipes and wrapping is fun to make. 

I know, I still need training with wrapping but actually who cares. It will be eaten anyways. Kidding aside, it really takes practice. For now what it is important is for you to make sure to wrap and secure or seal the top properly or else they will open up during rising. If that happens, just lightly pinch to seal before steaming.  Quick fix :) Okay, enough of the talking, start with yeast and go from there. Make sure to click the link I attached on how to successfully activate the yeast. My tip? Instant or active dry, I activate them both. Instant doesn't need to but I still do and it always gives me a good dough. It's up to  you. 

This Siopao can be served alone or serve with homemade Siopao Sauce. If you'd like to make your own, click here for the recipe. So, give my recipes a try and let me know what you think by leaving a comment below. Enjoy! :)

Asado Siopao Recipe

Filling Ingredients:

• 1 lb pork belly, cubed or cut into strips
• 3-4 cloves garlic, chopped
• 1 small onion, chopped
• 1 1/2 tbsp light soy sauce
• 2 tbsp sugar
• 1  1/2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 star anise
• 1 tbsp cornstarch diluted in 1/4 cup water
• 2 tbsp cooking oil for sauteing

Dough Ingredients:

• 1 sachet or 2 1/4 tsp yeast
• 1/4 cup lukewarm water
• 1/2 tbsp sugar​
• 3 cups all-purpose flour
• 3/4 cup water
• 2 tbsp lard or vegetable shortening
• 2 tbsp sugar
• 2 tsp baking powder

Video

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Procedure for the Dough:

• Dissolve yeast in warm water (110-130°F) and 1/2 tbsp sugar. Stir to dissolve and let stand for 5-10 minutes or until it bubbles and doubles in size. Click here for procedure & tips for a successful yeast. 
• In a mixing bowl, combine flour, 2 tbsp sugar, baking powder, lard, water and activated yeast. 
• Knead until it forms a dough and texture is smooth and slightly elastic. 
• Test the dough by pressing your finger into it. The dough should spring back with a slight indentation remaining.
• Transfer the dough into a greased bowl then place in warm place, cover with damp cloth or plastic food wrap. Let it rise for at least an hour. Dough should double in size.

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While dough is rising, prepare the filling:

• In a medium bowl. combine soy sauce, oyster sauce, hoisin sauce, sugar and sugar.
• Heat oil in a pan. Saute garlic and cook until fragrant. Add onion and cook until onion is soft or translucent.
• Add the pork and cook until color is no longer pink.
• Add the soy sauce, oyster sauce, hoisin sauce, sugar and anise then mix well.
• Simmer for 30 minutes or until the pork is tender. 
• Add the diluted cornstarch and mix until the texture of the sauce becomes thick. 
• Remove from pan and transfer to a plate.
• Shred the meat (using two forks) and set aside to cool.

• If  the dough is ready, punch down to release some air packets. Transfer to a floured surface.​​ 
• Divide dough into 4 equal parts and roll into a log. Divide log into four pieces, about 2-1/2 ounces each piece.
• Use a rolling pin to form a round flat thin dough leaving a small bulge at the center. 
• Add a good amount of filling on the middle. Gather the four edges together, twist and pinch the top to fully wrap the filling.
• Line bottom of each bun with 2-3-inch square pieces of parchment paper.
• Place the filled bun on a tray with space in between and cover with a damp cloth or plastic food wrap. Rise for about 30 minutes.
• Arrange the buns on a steamer pan allowing an inch space between buns  Cover the steamer lid with a clean cloth to avoid water drips. 
• Steam until done, about 15 to 20 minutes. Do not over-steam or they will dry out. 
• Serve warm with homemade Asado Sauce. 
• Enjoy.

Notes: Refrigerate leftover Siopao. You can warm them up by wrapping in moist paper towels and microwave for about 30 seconds. 
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siopao Sauce

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