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Category: |
Category: |
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The Filling |
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Ingredients: |
Ingredients: 2 lbs pork chopped into small pieces
3 T lard or shortening
2 T garlic minced
1 piece onion minced
2 T cornstarch diluted in 1/4 cup water
4 T soy sauce
4 T sugar
3 T oyster sauce
1 T hoisin sauce
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Directions: |
Directions:Cook the Asado filling by heating the shortening in a pan. Saute the garlic and onions. Add the pork and cook until the color of the outer part turns light brown. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 5 minutes. Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick. Set aside. |
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The Dough |
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Ingredients: |
Ingredients: 2 c water warm
2½ T sugar added to yeast mixture
½ c sugar added to the flour mixture
1 pouch dry yeast
5 c all purpose flour
1¼ T baking powder
6 T shortening
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Directions: |
Directions:Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well. Leave the mixture for 10 to 15 minutes. In a mixing bowl, put in the flour, baking powder, shortening (or lard), and the yeast/sugar/water mixture then mix well (bubbles should have formed on top by then). Knead the combined mixture until the texture of the dough becomes fine. Let the dough rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
Knead the dough again then cut into individual slices (this will be the dough per individual siopao). Flatten the dough until a round shape is formed using a rolling pin. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)* Place the siopao in a steamer and steam for 15 minutes.
Serve hot with Panlasang Pinoy Siopao Sauce if desired. Share and enjoy! |
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Siopao Sauce (Optional) |
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Ingredients: |
Ingredients: 2 c beef stock or broth
1 piece star anise or 1/2 teaspoon five spice powder
2 T cornstarch diluted in 4 tablespoons of water
¼ c onions diced
2 cloves garlic chopped
A dash of ground black pepper
4 T brown sugar
2 T soy sauce
1 T Worcestershire sauce
1 tsp salt
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Directions: |
Directions:Heat the saucepan and pour in the beef stock. Bring to a boil. Add the onions, garlic, soy sauce, Worcestershire sauce, brown sugar, salt, ground black pepper, and star anise then simmer for 8 to 10 minutes. Make sure to cover the saucepan to trap the steam. Add extra water as needed. Turn off the heat then filter the liquid using a fine-mesh kitchen strainer. This is done by pouring the simmered mixture on a strainer with an empty bowl below to hold the liquid. Heat a clean saucepan and pour in the filtered mixture. Bring to a boil. Add the cornstarch diluted in water then stir continuously until the texture becomes thick. Turn off the heat and allow the mixture to cool down then transfer the siopao sauce to a serving container. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: My cousin Norma and I made this recipe for a Filipino pot-luck at Lady of Lourdes church while she was visiting us last January, 2020. *https://youtu.be/B7r45uYKMWU . I personally do not eat this with sauce.
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This recipe for Siopao Asado (Steamed Buns) is from