Home » Bread » Siopao Asado

This post may contain Affiliate links. Please read my Disclaimer.

Siopao Asado

Siopao is a Filipino steamed bun and a popular snack in the Philippines introduced by Chinese immigrants during the Spanish Colonial. Similar to Bao (Chinese steamed buns) siopao is made of yeast-leavened dough. Steamed with various savory fillings like braised pork or chicken Asado, and sweet fillings like mung bean paste, Ube, and custard.

Siopao AsadoSiopao Bola bola is also one of the popular variations of siopao filled with meatballs and a sliced salted egg.

Siopao AsadoA siopao sweet filling variation that I grew up eating is filled with red mung bean paste. I remember when I was in grade school, my mom, sister, and I would wait outside the house, around 3 pm for the Siopao vendor to arrive on his bicycle with a sidecar to buy Siopao. Although we can still hear him inside the house yelling “Siopao!” and the sound of the horn on his bicycle. We want to wait outside to make sure we will not miss buying the delicious hot siopao😋.

Siopao AsadoThe siopao vendor has a built-in steamer in his sidebar to keep it hot. And a squeeze bottle with the Asado sauce to inject the sauce into the siopao if you want the extra sauce. Because all the siopao has white dough, it is marked with a dot on top with different food colors to identify the filling. Every time I make two kinds of filling for siopao with Pork and chicken Asado filling. I will mark the pork siopao with a red dot and yellow for the chicken.

Siopao Asado Pork This Siopao Pork Asado Recipe includes a Siopao dough recipe, Asado sauce, Asado Dry Rub marinade, and pork Asado filling Recipe. Marinated overnight and then slow-cooked in a flavourful Asado sauce.

How to Make Siopao Asado

Step 1. Marinate the Pork. You can make the filling ahead. It can be refrigerated for up to 3 days and it freezes well. Mix all the dry rub marinate and then coat the pork generously. Marinate overnight for the best flavor. If short of time, the 2 lbs. pork (cut cubed) sauteed in onion and garlic can be braised with 1/2 cup of Asado sauce plus 1/2 cup water for 2 hours or pressure cook for 35 minutes or until pulled fork tender. Simmer for sauce reduction then add and toss to the pork.

Step 2. Make the Asado Sauce. You can also make this ahead and refrigerate it. Add all the Asado sauce ingredients to a saucepan and mix until blended. Simmer for 10 to 15 minutes to infuse the aromatics. Use a strainer to remove the aromatics. Add the slurry and mix until the Asado sauce thickened. Cover and set aside.

How to make asado sauceStep 3. Slow-cook or braise the Pork Asado. In an Instant Pot, drizzle a tablespoon of canola oil. Sear the pork on each side for a few minutes until it has a brown crust. Add a couple of tablespoons of water and the juice from the marinade. Then add about half a cup of Asado sauce. Slow-cook for 6.5 hours or braise the marinated pork cubed with sauteed onion and garlic for 2 hours.

How to make pork asado filling for siopao.Step 4. Make the siopao dough. Mix the active dry yeast, warm water, and sugar in a bowl of a stand mixer. Set aside for 5 minutes or until foamy. Mix half of the flour, cornstarch, baking powder, and salt in a bowl to ensure all the dry ingredients will blend well before adding to the wet ingredients.

Add the milk and the dry ingredients to the yeast mixture. With the dough attachment, knead and alternately add the shortening and the rest of the flour. Knead for about 8 minutes. Do a windowpane test to ensure the dough is kneaded enough and ready to rise. Grease the bowl with cooking oil and the dough. Cover and let it rise in a warm place for an hour or two until it doubles in size.

Divide the Siopao dough. Deflate the dough and divide it into 12 weighing about 105 grams to 110 grams for large siopao. Or 24 weighing about 55 grams each dough. Form each dough into a ball and cover to avoid the dough drying out.

How to make siopao doughStep 5. Filling the siopao dough. Flatten the dough and make the edges a bit thinner with the rolling pin. Add a scoop of the pork Asado in the middle of the dough. Make about 6 to 8 pleats, pinching the dough as you go while pushing the filling inside until gathered in the middle. Pinch hard to ensure it will not open when steaming. Place each filled siopao on parchment paper (cut into squares or round about 4 to 5 inches). Cover and proof for 20 to 30 minutes. Filling the siopao with Pork AsadoStep 6. Steam the Siopao. Add water to the steamer and bring to a boil. Add vinegar for a whiter dough. However, it also depends on the flour you gonna use.  Place the proof-filled dough in the steamer about 3 to 4 inches apart. Steam the large siopao for about 20 minutes and steam the small siopao for 15 to 18 minutes. Transfer the Asado sauce to a squeeze bottle if available or serve it on the side in a soy dish.

Siopao Asado sauceStep 7. How to serve Siopao. Serve the siopao hot and serve it with the Asado sauce in a squeeze bottle or soy dish. Reheat the Asado sauce if you made this ahead then cool it down a bit before you transfer it to the squeeze bottle if using.

Siopao AsadoThis Siopao Pork Asado recipe makes 12 large siopao weigh about 150 g/pc. (Cooked) Or makes 24 Small siopao-weigh about 75g/pc. (Cooked) Or makes 6 large siopao and 12 small siopao.

More Asian Snack or Breakfast Recipes 

Ube Cheese Pandesal

Instant Pot Biko

Instant Pot Suman sa Lihiya in 30 minutes!

Sesame Balls

Nian Gao

Storing the Siopao Asado

Keep refrigerated. Refrigerate in a sealed container for up to 5 days. Freeze in a sealed container for up to 3 months.

To Reheat

Thaw and can reheat in a microwave. To reheat in the microwave, place the siopao on a plate and place a soy dish with a tablespoon of water beside the siopao or wrap the siopao with a damp paper towel. Microwave for 30 to 45 seconds depending on the power of your microwave. Or reheat in a steamer for about 5 minutes.

Siopao Asado

Siopao Asado (Filipino Steamed Buns)

This Siopao Pork Asado Recipe includes a Siopao dough recipe, Asado sauce, Asado Dry Rub marinade, and pork Asado filling Recipe. Marinated overnight and then slow-cooked in a flavourful Asado sauce.
Print Share Pin
5 from 5 votes
Course: Breakfast, Snack
Cuisine: Filipino
Keyword: Siopao, Siopao Asado
Author: Maricel
Prep Time: 30 minutes
Cook Time: 30 minutes
marinate: 8 hours
Total Time: 9 hours
Servings: 24 Small buns

Watch How to Make It

Equipment

  • Instant Pot or use a crockpot (slow-cooker), or saucepot if braising the meat
  • Stainless Steamer or just use the steamer in the Instant Pot or a bamboo steamer
  • Bamboo Steamer
  • Saucepan
  • Rolling Pin
  • Squeeze Bottle optional

Ingredients

Pork Asado Ingredients

  • 2 lbs. Pork shoulder
  • 1 tbsp canola oil
  • 2 cloves garlic finely chopped
  • 1 small onion finely chopped

Asado Dry Rub Marinade Ingredients

  • ¼ cup brown sugar
  • 1 tsp kosher salt
  • 1 tsp garlic powder or paste
  • 1 tsp onion powder
  • ½ tsp anatto powder or paprika or both
  • ½ tsp ginger powder or paste
  • ½ tsp ground black pepper
  • ¼ to ½ tsp five-spice or sub with cumin, optional spices

Asado Sauce Ingredients

  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • tbsp dark soy sauce
  • ½ cup brown sugar packed or to taste
  • 3 cups water
  • 1 small onion quartered
  • 2 cloves garlic smashed
  • 1- star anise
  • 2 bay leaves
  • Ground black pepper to taste

For the slurry

  • 2 tbsp cornstarch
  • 2 tbsp water

For the Siopao Dough Ingredients

    Yeast mixture

    • 1 cup water warm
    • 1 cup milk warm
    • 1 tbsp active dry yeast
    • 2 tbsp sugar

    For the dough

    • 5 cups all-purpose flour divided
    • tbsp cornstarch
    • 1 tbsp baking powder
    • ½ tsp salt optional, omit for a whiter dough
    • cup sugar
    • cup shortening

    For steaming

    • Water about 1 litre or more
    • vinegar about 1 tbsp

    Instructions

    • Marinate the pork. Mix all the dry rub marinate and then coat the pork generously. Marinate overnight for the best flavour.
    • Make the Asado Sauce. Add all the Asado sauce ingredients in a saucepan and mix until blended. Simmer for 10 to 15 minutes to infuse the aromatic. Use a strainer to remove the aromatic. Add the slurry and mix until the Asado sauce thickened. Cover and set aside.
    • Slow-cook or braise the Pork Asado. In an Instant Pot, drizzle a tablespoon of canola oil. Sear the pork on each side for a few minutes until it has a brown crust. Add a couple of tablespoons of water and the juice from the marinade. Then add about half a cup of Asado sauce. Slow-cook for 6.5 hours or braise the marinated pork cubed with sauteed onion and garlic for 2 hours.
    • Make the siopao dough. Mix the active dry yeast, warm water and sugar in a bowl of a stand mixer. Set aside for 5 minutes or until foamy. Mix half of the flour, cornstarch, baking powder and salt in a bowl to ensure all the dry ingredients will blend well before adding to the wet ingredients.
      Add the milk and the dry ingredients to the yeast mixture. With the dough attachment, knead and alternately add the shortening and the rest of the flour. Knead for about 8 minutes. Do a windowpane test to ensure the dough is kneaded enough and ready to rise. Grease the bowl with cooking oil and the dough. Cover and let it rise in a warm place for an hour or two until it doubles in size.
    • Divide the siopao dough. Deflate the dough and divide it into 12 weighing about 105 grams to 110 grams each for large siopao. Or 24 weighing about 55 grams each dough. Form each dough into a ball.
    • Filling the siopao dough. Flatten the dough and make the edges a bit thinner with the rolling pin. Add a scoop of the pork Asado in the middle of the dough. Make about 6 to 8 pleats, pinching the dough as you go while pushing the filling inside until gathered in the middle. Pinch hard to ensure it will not open when steaming.
    • Place each filled siopao on a parchment paper. Cover and proof for 20 to 30 minutes.
    • Steam the Siopao. Add water to the steamer and bring to a boil. Add vinegar for a whiter dough. However, it also depends on the flour you gonna use.  Place the proof-filled dough in the steamer about 3 to 4 inches apart. Steam the large siopao for about 20 minutes and steam the small siopao for 15 to 18 minutes. Transfer the Asado sauce to a squeeze bottle if available.
    • Serve the siopao hot and serve with the Asado sauce in a squeeze bottle or soy dish.

    Notes

    This Siopao Pork Asado recipe makes 12-Large siopao-weigh about 150 g/pc. (Cooked) Or makes 24 Small siopao-weigh about 75g/pc. (Cooked) Or makes 6 large siopao and 12-small siopao.
    You can make it ahead a day or two the Asado Filling. Asado sauce can be reheated before serving with the siopao
    If short of time, the 2 lbs. pork (cut cubed) sauteed in onion and garlic can be braised with 1/2 cup of Asado sauce plus 1/2 cup water for 2 hours or pressure cook for 35 minutes or until pulled fork tender. Simmer for sauce reduction then add and toss to the pork.
    Siopao with Pork Asado filling freezes well. Freeze in a sealed container for up to 3 months. Thaw and can reheat in a microwave. To reheat in the microwave, place the siopao on a plate and place a soy dish with a tablespoon of water beside the siopao. Microwave for 30 to 45 seconds. Or reheat in a steamer for about 5 minutes.
    Nutrition Facts
    Siopao Asado (Filipino Steamed Buns)
    Amount Per Serving
    Calories 245 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Trans Fat 0.4g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 27mg9%
    Sodium 404mg18%
    Potassium 209mg6%
    Carbohydrates 35g12%
    Fiber 1g4%
    Sugar 12g13%
    Protein 11g22%
    Vitamin A 20IU0%
    Vitamin C 1mg1%
    Calcium 64mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    *

    Recipe Rating