Siopao Asado features fluffy steamed buns wrapped around sweet-savory, slow-braised pork filling.
6 hours 30 minutes · Serves 9
Ingredients for Siopao Asado
3 cups dumpling flour, plus 1/2 cup for dusting
200 ml warm water
1/2 cup plus 2 tsp white sugar
1/2 tsp salt
1 tbsp shortening or vegetable oil
1 tsp baking powder
2 1/2 tsp active dry yeast
1/4 cup lukewarm water
400 g pork loin, cubed
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp brown sugar
2 tbsp cornstarch, dissolved in 1/3 cup water
4 cloves garlic, minced
1 tsp Chinese five-spice powder
1 cup water, plus more as needed
Oil
Water, for steaming
1 tbsp vinegar per litre of steaming water
How to cook Siopao Asado
1.Sauté garlic in oil, add pork, and stir-fry 3 minutes. Add water, soy sauce, brown sugar, and five-spice; simmer on low about 2 hours until shreddable.
2.Stir in hoisin and cornstarch slurry; simmer until thick, season with salt, and cool.
3.Mix yeast, 2 teaspoons sugar, and lukewarm water; leave warm for 30 minutes until foamy.
4.Mix remaining dough ingredients except baking powder; knead smooth and elastic. Rise in an oiled bowl for 2 hours until doubled.
5.Deflate dough, knead in baking powder for 5 minutes, divide into 8–10 rounds, fill with pork, seal, and proof 30 minutes.
6.Steam over water with vinegar for 20–25 minutes until buns are puffy and cooked through.
