Siopao Asado (Sweet Pork Steamed Buns) & Sweet Sauce

Siopao Asado (Sweet Pork Steamed Buns)

Ingredients:

Dough: 

3 cups All-purpose Flour 

1 pack (4 g) Instant Yeast 

1 tbsp White Sugar

1/2 tsp Salt 

1 cup warm Water

2 tbsp Canola Oil 

Asado Filling:

2 lbs Pork, chopped into cubes

2~3 tbsp Butter

2 tbsp Garlic, minced

1 large Onion, minced

2 tbsp Cornstarch, diluted in 1/4 cup Water

4 tbsp Soy Sauce

4 tbsp Brown Sugar

3 tbsp Oyster Sauce

1 tbsp Hoisin Sauce

Instructions:

Cook the asado filling.

In a heated pan, add-in the butter. Then, add in garlic and onions; Sauté for a few seconds.

Add-in pork, and cook until light brown.

Add-in soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well.

Let it simmer for about 30~40 minutes.

Add-in corn starch mixture, and mix until the sauce has thickened.

Turn off heat, and set aside. Allow to cool down completely.

Prepare the dough.

In a small bowl, combine warm water, yeast, and sugar; Stir until thoroughly mixed.

Set aside in warm place for about 10 minutes, or until foamy and bubbly.

In a medium mixing bowl, combine flour and salt. Whisk until well combined.

Pour in yeast mixture, and vegetable oil. Mix with a wooden spoon until doughy.

Place the dough on a  floured surface, and knead for at least 5~10 minutes, the dough becomes smooth and elastic.

Place the dough in an oiled bowl, and cover with plastic wrap.

Set aside in warm place to proof for bout an hour, until doubled in size.

After an hour, punch the dough in the middle to release air.

Divide into four equal parts.

Form each part into a log and divide into 2 balls. (*You can make 8 large sized siopao buns.

If you want smaller size siopao, divide each log into 4.)

Using a rolling pin, roll each ball into a round disk about 4~5" in diameter and 1/8 inch thick. When rolling, leave the middle of the dough thicker than the edges. This will prevent the dough from leaking and becoming flat.

Place the rolled dough in the palm of your hand, then place about 2 tablespoonful of asado filling in the middle. (*1 tablespoon of filling for small size siopao.) You may add quartered boiled egg if you like.

Lift all the edges up and twist to seal.

Place them onto a square piece of wax paper.

Repeat procedure for the rest of the dough.

Prepare the steamer pan.
Pour water in the steamer pan.
Cover the steamer lid with a cheese cloth to prevent water from dropping unto the siopao later when steaming.
Cover the steamer pan with the lid, and slowly bring water to a boil.

Place siopao in the prepared steamer; Cover, and steam over medium low heat for at least 15 minutes.

Turn off heat.

Serve warm with Sweet Sauce or Ketchup. Happy Eating!!

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Siopao Sweet Sauce

Ingredients:

2 cups Beef Broth

1 pc Star Anise or 1/2 tsp Five Spice Powder

2 tbsp Cornstarch, diluted in 4 tbsp of Water

1/4 cup Onions, diced

2 cloves Garlic, chopped

1/4 tsp ground Black Pepper

4 tbsp Brown Sugar

2 tbsp Soy Sauce

1 tbsp Worcestershire Sauce

1 tsp Salt

Instructions:

In a heated saucepan, pour-in beef broth, and bring to a boil.

Add-in onion, garlic, soy sauce, worcestershire sauce, brown sugar, salt, ground black pepper, and star anise.

Cover the saucepan, and allow to simmer for 10 minutes. Add extra water as needed.

Turn of the heat, then strain the liquid using a fine-mesh kitchen strainer into a bowl.

Heat another clean saucepan and pour-in the strained liquid. Bring to a boil.

Add-in cornstarch mixture, stirring continuously until thick in consistency.

Turn off the heat, and allow the siopao sauce to cool down.

Transfer the siopao sauce to a serving container.