Siopao Asado

Ingredients

• 2 tbsp cooking oil
• 1 onion (medium, diced)
• 4 cloves garlic (minced)
• 500 g pork kasim (pork shoulder/picnic ham)
• salt (to taste)
• pepper (to taste)
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 star anise (whole pieces)
• 0.333 cup brown sugar
• 2 cups water
• 1 tbsp cornstarch (for slurry)
• 0.5 cup water (for slurry)
• 1 tsp sesame oil (optional)
• 0.333 cup brown sugar (for sauce)
• 1.5 tbsp cornstarch (for sauce)
• 2.5 tbsp soy sauce (for sauce)
• 1 tbsp oyster sauce (for sauce)
• 1.25 cup water (for sauce)
• 1.75 cup water (for paste)
• 0.5 cup cornstarch (for paste)
• 540 g all-purpose flour
• 4 tsp yeast
• 0.5 cup sugar (heaping)
• 2 tsp baking powder
• 2 tsp salt
• 30 g shortening
• 2 tsp white vinegar

Steps

1. 1

   In a pan, heat 2 tablespoons of cooking oil over medium heat. Sauté the diced onion and minced garlic until fragrant.

2. 2

   Add 500g of pork kasim to the pan. Season with salt and pepper. Cover and cook until the pork releases its natural juices and flavors.

3. 3

   Add 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/3 cup brown sugar, 2 pieces star anise, and 2 cups of water. Cover and simmer for about 1 hour until the pork is very tender.

4. 4

   Once tender, remove the pork from the pan and shred it using two forks. Return the shredded meat to the pan.

5. 5

   Mix 1 tablespoon cornstarch with 1/2 cup water to create a slurry. Pour the slurry into the pork mixture along with 1 teaspoon of sesame oil (if using). Cook until the sauce thickens and coats the meat. Set aside to cool completely.

6. 6

   To make the siopao sauce, combine 1/3 cup brown sugar, 1 1/2 tablespoons cornstarch, 2 1/2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 1/4 cups water in a small pot. Whisk and cook over medium heat until thickened. Set aside.

7. 7

   Prepare the cornstarch paste (tangzhong style) by whisking 1 3/4 cups water and 1/2 cup cornstarch in a pot. Cook over medium heat, stirring constantly, until it forms a thick paste. Set aside and let it cool to room temperature before using.

8. 8

   In a stand mixer bowl, combine 540g all-purpose flour, 4 teaspoons yeast, 1/2 cup sugar, 2 teaspoons baking powder, 2 teaspoons salt, 30g shortening, 2 teaspoons white vinegar, and the cooled cornstarch paste.

9. 9

   Mix using the stand mixer for 8 to 10 minutes until the dough becomes smooth and elastic.

10. 10

    Divide the dough into 20 equal pieces, approximately 57–58g each. Roll each piece into a smooth ball.

11. 11

    Flatten each dough ball with a rolling pin. Place about 1 tablespoon of the cooled pork asado filling in the center.

12. 12

    Pleat and seal the dough properly to ensure the filling is enclosed. Place each bun on a small square of parchment paper.

13. 13

    Cover the assembled buns and let them rest/proof for 1 hour.

14. 14

    Steam the siopao for 8 to 10 minutes. Serve with the prepared siopao sauce.

Notes

The cornstarch paste must be cooled to room temperature before adding to the dough to avoid killing the yeast. These can be frozen and reheated for later use.

Nutrition per serving

• main
• snack
• Filipino
• steamed
• pork
• asado
• siopao
• dim sum