Siopao Asado

🧂 Ingredients

• 200 grams pork shoulder

  (cut into chunks)
• 2 cloves garlic

  (chopped )
• 1 small onion

  (sliced)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2-3 tbsp brown sugar
• 2 tbsp hoisin sauce
• 2 pcs. bay leaves
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 1/2 cup water
• 1 tbsp cornstarch diluted in 1 tbsp water

  (slurry)
• 1 cup warm water
• 1 tsp sugar
• 1 tsp dry active yeast
• 2 1/2 cups all purpose flour
• 1/4 cup white sugar
• 3 tbsp cooking oil

  (or butter, or vegetable shortening)
• 3/4 tsp baking powder
• 1/3 cup cornstarch
• 1 1/2 cup water
• 1 clove garlic

  (chopped)
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tsp cornstarch
• 1 star anise

Instructions

• 1 In a pot over medium-high heat, place all ingredients except the slurry and
  bring to a boil.
• 2 Lower heat to low-medium and let simmer until liquid is reduce and pork is
  tender.
• 3 Add cornstarch slurry and stir and continue cooking in low heat until thick.
• 4 Remove from heat and transfer asado in a bowl to cool down.
• 5 When filling is cool to the touch, pull the pork using two forks until all of
  the meat is shredded. Set aside.
• 6 In a large mixing bowl, pour warm water and stir in sugar. Add dry active yeast
  and let it sit for 5 minutes or until it blooms.
• 7 When yeast mixture is ready, add the dry ingredients like flour, sugar, baking
  powder, cornstarch, mix with a spatula until no traces of flour is left.
• 8 Add cooking oil and mix until incorporated and rough dough starts to form. While
  still in the bowl use your hand to knead until dough is smooth.
• 9 Coat the dough with oil and cover bowl with a clean kitchen towel and set aside
  for 1 hour or until double in size.
• 10 When the dough doubles in size, lightly punch in the middle to release air.
  Transfer the dough on a flat surface with a sprinkling of flour.
• 11 Form the dough in a log and cut a piece weighing approximately 55 or 60 grams.
  Mold the piece of dough into a ball and flatten using a rolling pin NOTE:
  Remember to leave a bump at the center.
• 12 Place 1 tbsp or 1 1/2 tbsp of the shredded pork asado filling in the middle of
  the dough.
• 13 Gather the sides of the dough towards the middle. Pinch and twist the top to
  seal the ends together and place the finished dough on a round parchment paper.
• 14 Repeat with the remaining dough balls and rest for 5-10 minutes while covered
  with a clean towel.
• 15 Transfer in a steamer and steam for 20-25 minutes in low heat. Serve and enjoy.
  Bon Appetit!

Nutrition Info