# Siopao Asado

A soft white steamed bun filled with pork cooked in sweet, soy-hoisin-anise-based sauce.

- Servings: 12 servings
- Total time: 45 min
- Cuisine: Chinese
- Category: Breakfast
- Language: en

## Ingredients

- 0.25 cup lukewarm water
- 2.25 tsp yeast
- 0.5 tbsp sugar
- 3 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 2 tbsp lard or vegetable shortening
- 0.75 cup water
- 1.5 tbsp light soy sauce
- 1.5 tbsp Oyster Sauce
- 1 tbsp hoisin sauce
- 2 tbsp sugar
- 1 tbsp cornstarch
- 0.25 cup water
- 2 tbsp cooking oil
- 1 tbsp chopped garlic
- 1 tbsp chopped onion
- 1 lb or 1/2 kilo pork belly
- 1 piece star anise
- 1 flour

## Instructions

1. Activate yeast by mixing 1/4 cup lukewarm water, 2-1/4 tsp yeast, and 1/2 tbsp sugar. Let it bloom for 5-10 minutes.
2. In a mixing bowl, combine 3 cups all-purpose flour, 2 tbsp sugar, and 2 tsp baking powder. Whisk until well combined.
3. Add 2 tbsp lard or vegetable shortening and the activated yeast to the flour mixture.
4. Gradually add 3/4 cup water to the mixture and knead using a stand mixer with a dough hook until a dough forms. The dough should spring back when you poke it with your finger.
5. Grease a glass bowl with oil, place the dough inside, cover with plastic wrap, and let it rise in a warm place for 1-2 hours.
6. Prepare the asado filling by mixing 1-1/2 tbsp light soy sauce, 1-1/2 tbsp oyster sauce, 1 tbsp hoisin sauce, and 2 tbsp sugar.
7. In a separate bowl, make a cornstarch slurry by combining 1 tbsp cornstarch and 1/4 cup water.
8. Sauté chopped garlic in cooking oil until fragrant. Add chopped onions and cook until translucent.
9. Add 1 lb or 1/2 kilo of pork belly and cook until browned. Add the sauce mixture and 1 piece of star anise, and simmer for about 30 minutes, or until tender, stirring occasionally.
10. Shred the cooked pork and set it aside to cool.
11. Once the dough has risen, release the air pockets. Divide the dough into small logs, cut into equal pieces, and roll them into balls.
12. Flatten each dough ball, leaving a small bulge in the center, and add a spoonful of the cooled asado filling. Gather the edges of the dough, twist, and pinch to seal.
13. Place the siopao on parchment or wax paper, cover with plastic wrap, and let it rise for 30 minutes.
14. Steam the siopao for 15-20 minutes.

## Equipment

- tongs
- steamer
- measuring cup
- mixing bowl
- whisk
- stand mixer with dough hook
- bowl
- plastic wrap
- bench scraper
- rolling pin
- frying pan
- spatula

## Source

- Original video: https://youtu.be/lrm5kSFpflE?si=qnSkA4yXEV3bsApn
- Recipe page: https://www.cliprecipe.com/recipe/b485a92d-b9d7-4192-a7a9-95e46a09cf1c
- Extracted: 2025-02-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt