• Pork Asado Filling
  • 1 kilo lean pork (could be ground pork or lean meat cut into tiny bits)
  • 1/2 up soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 1/2 cup white sugar
  • 1/4 cup water
  • 3 tbsp cornstarch
  • 1 tsp pepper
  • 1 onion, minced
  • 1 tbsp minced garlic
  • Dough
  • 4 cups flour
  • 3/4 cup water
  • 3/4 cup milk
  • 1/4 cup margarine or butter
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 tbsp dry yeast (SAF)
  • 1 egg

I finally made siopao asado with a perfect soft bread this time and I am very happy to share my experience with you. It’s been weeks that I’ve studying how to make a perfect soft dough/bread for my siopao with all the recipes I’m seeing from the internet. The first recipe I used is from Panlasang Pinoy dot Com, it went well but the dough is kinda hard when it gets cold. So I browsed for some more and once again, I stumbled to Manang Kusinera’s Siopao recipe! After reading all through her ingredients and instructions, it’s time to give it a try.

I may not be able to follow all her instructions but the result was very pleasing to me. Soft bread for the perfect pork asado filling! Yey! My husband and kids had fun eating them and t’was a double success for me (of course!), first for cooking well and last for seeing them munching all the siopao. I myself see that my skills in cooking are improving, yet I still have plenty to learn…I still have time and will never get tired on trying every single dish I want to eat and cook.

 

Pork Asado Filling Cooking Instructions:

1. Saute the garlic and onions in a little oil.

2. Add the pork and mixed it well until the colour changes. It’s normally lighter when stir fried well.

3. Mixed in the oyster sauce, soy sauce, hoisin sauce, salt, pepper, sugar, and 1/4 cup water. Let it simmer. Stir occasionally.

4. While waiting for the meat to become tender, dissolve the cornstarch in a little water.

5. If the meat is not tender yet and there’s not much sauce in it, add a little water and let it cook more. This will usually take 30-45 minutes to get done.

6. Once the meat is tender and achieved a very nice colour, add in the cornstarch mixture to thicken the sauce. Turn off the heat and set it aside.

Dough Preparing Instructions:

1. In a mixing bowl, combine 2 cups flour, dry yeast, salt, and sugar.

2. On a separate pan, pour in the milk, water, and margarine/butter, heat them all together but never boil. Just enough for the butter or margarine to melt. (In Manang Kusinera’s website, she usually heat this using her oven in a measured temperature, but I did mine by just guessing and through instincts)

3. Going back to the flour mixture, beat an egg in it and pour the preheated liquid mixture. Gradually add the remaining flour and mix them all together until you achieve a soft and elastic dough. Knead in a clean table covered with flour on top. Once the lumps are gone place in a bowl and cover for 30 minutes, this will allow the yeast to activate and make the dough fluffier.

Now let’s make siopao asado!

1. Get the fluffy dough and knead once again. Cut into equal pieces. Flatten each piece with a help of a rolling pin (if available) or with the use of your bare hands. DO NOT flatten too much or else it will be too thin for the filling.

2. In each flatten dough, scoop a tablespoon of filling in it and seal it by twisting the sides till you make a nice enclosure on top of it.

3. Line up your dough with fillings in a greased pan with a layer of wax paper to avoid your siopao sticking on your steamer plates.

4. Boil 1 litre of water and steam your siopao for 15 minutes.

***

The procedures could be scary at first, but it turned out a fun activity for me and my kids. All of them helped me in making the dough. They even made their own little siopao and compared it with each other’s work. It’s a delight after combining all the ingredients. Truly, the kitchen is such a wonderful place!

http://joyceiracooks.com/wp-content/uploads/2010/10/siopao-asado.jpg