📝 About This Recipe
A beloved pillar of Filipino street food culture, Siopao is the ultimate comfort snack—a pillowy, snow-white steamed bun bursting with a savory-sweet braised pork filling. This recipe features the classic Asado style, where tender pork shoulder is slow-cooked in a fragrant blend of soy sauce, star anise, and oyster sauce. The contrast between the airy, slightly sweet dough and the rich, umami-packed center creates a handheld masterpiece that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Asado Filling
- 500 grams Pork Shoulder (cut into small 1/2-inch cubes)
- 4 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 2 whole Star Anise (provides the signature aroma)
- 3 tablespoons Soy Sauce
- 2 tablespoons Oyster Sauce
- 1/4 cup Brown Sugar (adjust for desired sweetness)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp water to thicken)
The Fluffy Dough
- 4 cups All-Purpose Flour (plus extra for dusting)
- 1 1/2 cups Warm Water (around 110°F/43°C)
- 1 packet Active Dry Yeast (approx. 2 1/4 teaspoons)
- 1 tablespoon Baking Powder (for extra lift)
- 1/2 cup Sugar (to feed the yeast and sweeten the dough)
- 3 tablespoons Vegetable Oil (or melted shortening)
👨🍳 Instructions
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1
Sauté the garlic and onions in a pan over medium heat until fragrant and translucent. Add the cubed pork and cook until lightly browned.
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2
Stir in the soy sauce, oyster sauce, sugar, and star anise. Add 1/2 cup of water, cover, and simmer for 20-30 minutes until the pork is very tender and the liquid has reduced.
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3
Pour in the cornstarch slurry and stir constantly until the sauce thickens into a glossy glaze. Remove the star anise, transfer the filling to a bowl, and let it cool completely (cold filling is easier to wrap).
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4
In a small bowl, combine warm water, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes foamy.
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5
In a large mixing bowl, whisk together the remaining flour, sugar, and baking powder. Create a well in the center.
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6
Pour the yeast mixture and vegetable oil into the well. Mix with a wooden spoon until a shaggy dough forms.
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7
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. It should spring back when poked.
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8
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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9
Punch down the dough to release air and divide into 12 equal portions. Roll each piece into a smooth ball.
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10
Flatten a ball into a disk about 5 inches wide, making the edges thinner than the center. Place 2 tablespoons of filling in the middle.
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11
Gather the edges and pleat them toward the center, pinching and twisting to seal the bun. Place each bun on a small square of parchment paper.
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12
Let the assembled buns rest for another 15-20 minutes. Meanwhile, prepare your steamer by bringing water to a boil.
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13
Steam the buns over medium heat for 15 minutes. IMPORTANT: Do not open the lid immediately after turning off the heat; wait 2 minutes to prevent the buns from collapsing.
💡 Chef's Tips
To get that signature white dough, add a teaspoon of white vinegar to the steaming water. Make sure your filling is completely cooled or even chilled before wrapping to prevent the dough from getting soggy. If your dough is too sticky while kneading, add flour one tablespoon at a time; it should be soft but not cling to your hands. Avoid overfilling the buns, as the juices might leak through the pleats and prevent a proper seal.
🍽️ Serving Suggestions
Serve hot with a side of extra Asado sauce (sweet soy gravy) for dipping. Pair with a cold glass of Sago't Gulaman (brown sugar pearl drink) for the authentic street food experience. Enjoy as a mid-afternoon 'Merienda' snack alongside a bowl of hot Mami (noodle soup). Store leftovers in the freezer and re-steam for 5 minutes for a quick and easy breakfast.