Siopao Asado (Steamed Pork Buns)

Copyright 2011 LtDan'sKitchen blogs

This is my second post for this treat but the recipe is from a different source since I'm still not satisfied with my original favorite recipe which came from Brian Boitano's show. The dough was soft and squishy but after it has cooled down, it tends to harden and I like my pork buns still soft and doughey even when at room temperature. This new recipe comes from another blog, Panlasang Pinoy, that have become a favorite of mine just to check if I'm going in the right direction in terms of authentic Filipino dishes. I usually stick to my own personal preference on most dishes but when it comes to steamed pork buns, I had to rely on the recipe posted since I rarely make this back home. It was a lot easier to buy it in the market or the mall to really bother making them at home. 

Copyright 2011 LtDan'sKitchen blogs

The inducement came from my nephew Marky who kept asking for this and so Uncle Dan had to find a recipe to meet the need. I have to say, this recipe turned out to be quite really good. Heck, it was fantastic. Of course, I had to tweak the recipe for the filling but the dough itself is wonderful. Very soft and squishy, they way pork buns should be. The filling is Pork Asado which is  braised pork in a sweet sauce. I am partial to this filling since there is also the meatball filling with Chinese sausage that is equally popular back home.

Siopao Asado (Steamed Pork Buns) - Adapted*

Dough:
2 cups warm water
2 ½ tbsp sugar (for the yeast mixture)
½ cup sugar
1 pouch dry yeast
5 cups all purpose flour
1 ¼ tbsp baking powder
6 tbsp shortening or lard

Asado Filling:
2 lbs pork, chopped into small pieces
1 tbsp lard or shortening
2 tbsp garlic, minced
1 large onion, minced
2 tbsp cornstarch, diluted in 1/4 cup water
1 tbsp soy sauce
4 tbsp brown sugar
4 tbsp oyster sauce
2 tbsp Hoisin sauce
salt and pepper
4 hard-boiled eggs, quartered

1. Heat the shortening in a pot over medium heat. Saute the garlic and 

    onions and season with salt and pepper. Cook until softened. 

2. Add the pork and cook until it loses its pink color. Add the soy, oyster, 
    and Hoisin sauces, and sugar. Mix well and simmer for 40 minutes at low 
    heat.

3. Dissolve the corn starch in water and add to the pork mixture until the 
    sauce becomes thick. Check for flavor and set aside to cool.

4. While the filling is cooling, make the dough. In a glass bowl, add the 
    yeast to the warm water (around 110°F). Add the sugar and mix well.  
    Leave the mixture for 10 to 15 minutes or until you see bubbles forming.

3. Add the flour, baking powder, shortening (or lard) and 1/2 cup sugar into 
    the yeast mixture and mix well. Knead until the dough comes together 
    and is tacky but not sticky. You may have to add more flour to reach this 
    point but add only small amounts. 

4. Cover the bowl let the dough rise for at least an hour in a warm place 
    until it doubles in size. Punch it down and let it rise again for another 
    hour.
 
5. Dust the dough with a handful of flour and knead just to incorporate. Cut 
    dough into 12 portions.  

Copyright 2011 LtDan'sKitchen blogs

6. To fill, flatten the
    dough until a round 
    shape is formed using 
    a rolling pin. Put about
    2-3 tbsp of the asado
    filling and a slice of
    egg in the middle of 
    the flattened dough  
    and gather the edges
    towards the center 
    to seal. Line with a 2x2 
    square of wax paper to 
    protect the buns from 
    sticking. Do the same
    for the rest of the dough.

7. Place the buns in a steamer and steam in batches for 15 minutes. They 
    will double in size so make sure you leave enough room for the buns to 
    expand. Serve warm. 

*Siopao Asado: Panlasang Pinoy blog