Pork Asado Siopao

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!

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25 Responses to Pork Asado Siopao

  1. livelybrowsers

    Thanks for good stuff

  2. Joyce

    Thanks for the recipe. I’ve tried cooking siopao before….er….the filling tastes yummy but my dough is another story :-) ..ill try my hand ont his again…wish me luck! I will try this today…..keep on cooking! Happy holidays joyce!

  3. Joyce Ira

    Hi Joyce!

    Let me know when your siopao is a success with this recipe, so i can share it with my readers (^_^)

    And we even have the same name! How cool is that!

    Happy New Year to you and your family :)

  4. irene

    what a great recipe..know what? Ive also searched great recipe of siopao..maybe this will work ..thanks for your recipe ill try this tom.. My son is also excited on making siopao.. Is it possible to substitute nuttela chocolate from pork asado?? Coz my son really loves it..

  5. Beatrice

    I just tried this recipe earlier today and it was a hit. The bun is soft even when it has cooled down, filling is so yummy. I just wonder what kind of flour is used to make the bun white like the store bought siopao. Thanks for sharing this. Will definitely make this again and again and again.

  6. Joyce Ira

    Hi Beatrice!

    I am happy that you liked the recipe. A chef friend of mine told me that the type or grade of flour affects its whiteness when making siopao. Another thing to consider is if you’re using margarine that can influence the color of your dough :-)

  7. eric saturn

    I also tried the recipe at panlasangpinoy.com. You are right that the dough is not fluffy when steamed. I’ll give credit to them because the seafood filling is really delicious.
    The color of the bun turns yellow. I put a cheesecloth to cover the siopao while steaming to keep it from turning yellow. You mentioned about using margarine but I recommend using the Crisco lard. Why do you have to put milk and egg in your dough mixture?

  8. Chai Pai

    Hi, I just tried this recipe yesterday and it was amazing. I used to cook siopao before with panlasang pinoy’s recipe but your dough recipe is far way better. My mom and her friends loved it, she even brought some for her officemates today so she can brag about how good my siopao turned out. Thank you very much! I’ll try some of your other recipes next time. :)

  9. emma

    i tried your recipe and it turned out good… i have a question, i don’t know what i did but the bun became chewy when it cooled down… i used a bread machine, is that might be the problem?

  10. Joyce Ira

    Hi Emma,

    Thanks for dropping by! I have a friend who told me that the type of flour has something to do with the color of the dough. I am not very sure about it though.


  11. Loy

    Can I add baking powder,if so, how much?

  12. Ferfab

    Hi Joyce!
    Can I use cake flour as subtitute on all purpose flour for siopao dough? My wife bought 1 bag 15lbs of cake flour at costco , pls help!

  13. ferfab

    Hi Joice,
    Can I use cake flour as substitute on all-purpose flour?
    cause my wife bought a bag at Costco couple of months and have no plans yet

  14. Joyce Ira

    Hi Ferfab,

    Honestly, I have never tried cake flour in making siopao. So, I asked my mom the same question you gave me and here’s what she advised :)

    Siopao Dough:

    all-purpose flour – 4 cups
    cake flour – 4 cups
    oil – ¼ cup
    salt – 1 teaspoon; amount can be adjusted according to preference
    sugar – ½ cup; amount can be adjusted according to preference
    water – 2 cups
    yeast – 4 teaspoons

    I guess with this dough recipe, your cake flour will not be wasted. Enjoy!


  15. Maricel

    Hello Joyce,just wondering what milk do I have to buy?is it the evaporated milk,full cream milk ba?help pls.tnx…

  16. Joyce Ira

    Hi Maricel!

    I used evaporated milk and it turned out good. I have never tried full cream milk kasi yung iba kong friends ay evap din ang gamit :-)

  17. nelly

    Hi, for a white siopao and not yellow when cooked, use Hongkong Flour and use shortening instead of butter.

  18. Melissa

    I tried this after studying several recipes and chose this because it had the ingredients I already had at home (didn’t have the shortening but might try that next to get it more white). This turned out great and family loved it. The dough was fluffy and the filling was excellent, though I did it with chicken instead of pork. I tried 3 batches because I wanted to form the perfect siopao bun like in the restaurants and bakeries. Thanks for sharing. Any recommendations on how to store in freezer other than just sticking them in ziplock?

  19. Rosita

    I have been looking for your siopao recipe and now I got it thanks for sharing. You are right I tried the panlasang pinoy siopao recipe it was good while hot but tough when cooled.For Feriab who wants to use cake flour I think he can put additional 2 tbsps of cake flour since I lessen 2 tbsps of all purpose flour to substitute it for cake flour so maybe it could help. I did that for my other recipes that required all purpose flour and so I just add 2 tbsps more to my cake flour. thank you again for sharing your recipes I will post my comment if I am successful with your recipe. God bless!

  20. john

    on your recipe you required 4 cups of flour an on your direction you just used 2 cups what happened to the remaining flour?

  21. john

    sorry it was added, thanks

  22. Stephanie navarro

    The dough was perfect. Very soft & fluffy. But the filling was way too salty. Almost close to the real deal though. I will cut back the sodium & try this recipe again

  23. April

    Pwede bang lagyan ng baking powder?…

  24. Leonor

    You sure you need 2tbsp of yeast or 2 tsp?

  25. Lyn

    Fyi, if you want the skin of your siopao whiter when cooked, add about 2tbsp of white vinegar in the steaming water while cooking

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