Siopao Asado is a beloved comfort food dish in the Philippines, known for its savory and flavorful taste. The stuffed buns are satisfying yet simple, making Siopao Asado a popular snack or light meal.

This article will explore what makes Siopao Asado so distinctive, looking at its key ingredients and traditional preparation. We’ll also provide a complete recipe to make Siopao Asado at home, from the seasoned pork filling to the fluffy steamed buns. With tips for customizing the dish, this is your guide to mastering a favorite Filipino recipe.

What are the origins and history behind Siopao Asado?

Siopao Asado reflects influences from Chinese baozi stuffed buns. The name “siopao” comes from the Hokkien term for baked or steamed buns (“sio pau”). Over time, the dish was adapted to Filipino tastes with local ingredients like soy sauce and banana ketchup.

Today, Siopao Asado remains a popular staple when grabbing a quick bite. It is sold everywhere from street vendors to bakeries across the Philippines. The comforting combination of savory pork and soft bun makes Siopao Asado a favorite anytime snack.

What makes the taste of Siopao Asado special?

Three key factors give Siopao Asado its distinctive flavor:

Pork filling – Savory and slightly sweet marinated pork belly provides a rich, meaty taste
Steamed bun – The fluffy bun soaks up pork juices and perfectly contrasts the filling
Sweet and salty sauce – Soy sauce, oyster sauce and banana ketchup balance out the other ingredients

When these components come together, the blend of flavors and textures is hard to resist. Let’s look closer at the ingredients that make this Filipino specialty so crave-worthy.

Siopao Asado Recipe

Siopao Asado requires just a handful of ingredients, most of which are readily available. Here is what you’ll need:

For the filling

Pork belly, cut into cubes
Onion, diced
Garlic, minced
Soy sauce
Oyster sauce
Brown sugar
Star anise
Bay leaves
Peppercorns
Chicken/pork broth

For the buns

All-purpose flour
Active dry yeast
Salt
Sugar
Milk, lukewarm
Shortening or butter

Optional dipping sauces

Banana ketchup
Vinegar
Chili garlic sauce

Are there substitutes for any hard-to-find ingredients?

Most ingredients for Siopao Asado can be found at a major grocery store. A few notes on substitutions:

Pork belly – Can substitute pork shoulder or other fatty cut
Star anise – Omit if not available or substitute fennel seeds
Oyster sauce – Replace with additional soy sauce
Banana ketchup – Tomato ketchup with a dash of brown sugar

Part of what makes Siopao Asado special is the pork belly, so try to use it if possible. But the other flavors are adaptable based on what you have on hand.

Tips for ensuring you have the right ingredients

Shopping with a checklist helps guarantee you have everything needed for Siopao Asado before starting to cook.

Some tips:

Check for freshness – Onions, garlic, meat should look/smell fresh
Verify you have sauces on hand – Soy, oyster, broth, ketchup
Make sure you have spices – Particularly star anise, peppercorns
Review flour – Enough all-purpose flour for dough
Check yeast is active – Proof in warm water
Read ingredient labels – To avoid unwanted additions

With the right components, you’re on your way to Siopao success!

How to Make Siopao Asado Recipe?

Making the Asado Filling

The flavorful pork mixture is what gives Siopao Asado its name. “Asado” refers to meat cooked over fire or stewed, as the filling is here. Follow these steps to create an incredible asado filling:

Browning the pork belly

Cut pork belly into 1/2 inch cubes
Heat 2 tbsp oil in large pan over med-high heat
Add pork cubes in single layer and cook, turning until browned on all sides
Remove pork from pan and set aside

Browning the pork provides:

Caramelized exterior – Adds depth of flavor
Fat rendering – Results in tender, moist meat

Take the time to brown the pork properly for best texture and taste.

Building the aromatic sauce

In same pan, sauté onion and garlic until fragrant
Add soy sauce, oyster sauce, brown sugar and stir
Mix in spices, broth, and pork – bring to simmer
Cook for 45 mins to 1 hour until sauce thickens
Season with salt and pepper as needed

The sauce ingredients provide a perfect balance:

Sweetness – Brown sugar balances salty flavors
Savoriness – Soy and oyster sauces provide a rich, umami base
Aromatics – Onion, garlic, whole spices infuse flavor
Texture – Reduction results in thickened sauce coating pork

Taking the time to build layers of flavor is the key to incredible asado.

Preparing the Steamed Buns

With flavorful pork filling ready, the next step is preparing steamed buns. You can use store-bought or homemade buns. Here’s how to make them from scratch:

Steamed Bun Dough

Ingredients

3 cups (375g) all-purpose flour
1 tbsp active dry yeast
2 tbsp white sugar
1 tsp salt
1/4 cup (60ml) milk, lukewarm
1/4 cup (60ml) water, lukewarm
2 tbsp shortening or butter, softened

Directions

In bowl, combine flour, yeast, sugar, and salt
Make a well and add milk, water, and shortening
Mix and knead until a smooth elastic dough forms
Place dough in greased bowl and let rise for 1 hour
Punch down dough to release air and divide into 8 pieces
Shape each piece into a round bun

The process of kneading develops gluten for a soft, stretchy texture. Allowing the dough to rise gives the buns a light feel.

Shaping the buns uniformly ensures even cooking and a perfect vehicle for the filling.

Steaming the Buns

There are two options to steam the buns:

Stovetop

Place buns in a steamer basket or on a plate.
Add water to a wok or pot fitted with a steamer rack.
Steam buns on high heat for 8-10 minutes until puffed up.

Rice cooker

Grease the rice cooker bowl.
Place buns in a single layer in the bowl.
Add 1/2 cup water to rice cooker and turn on.
Steam with lid on until the buns are fluffy, about 10-12 minutes.

Steaming creates a soft, cloud-like texture. Ensure your buns are properly steamed before filling.

Assembling the Siopao Asado

With delicious asado and perfect steamed buns ready, it’s time for the fun part – assembling the Siopao!

Filling the buns

Hold a steamed bun in one hand and scoop about 2-3 tbsp of asado filling with the other hand.
Pack the filling into the center of the bun, leaving space to close the bun.
Pinch the opening of the bun gently to seal in the filling.

Tips:

Don’t overfill the buns -too much filling will spill out
Work efficiently so bun stays warm when filling
Seal thoroughly so filling doesn’t leak when steaming

Preparing buns for second steaming

Before steaming Siopao Asado, prepare buns:

Grease steamer basket, plate or rice cooker to prevent sticking
Space buns out evenly for consistent steaming
Place sealed side of buns facing up to keep filling in

With the buns assembled and ready, it’s time for one final steaming to cook the pork and meld the flavors.

Steaming the Siopao Asado

The last step is simple but essential – steaming the filled buns:

Steaming

Add about 2 inches water to a wok or pot fitted with a steamer rack. Bring to a boil.
Carefully place Siopao Asado buns in a single layer in a steamer basket, on a plate, or rice cooker bowl.
Steam on high heat for 12-15 minutes.
Check that pork is cooked through and buns are hot.
Remove and enjoy immediately!

What happens during steaming

This second steaming session allows the flavors to fully develop:

Pork filling is heated through completely
Juices from pork permeate the bun
Filling helps adhere the bun topping in place
Condensation further softens the bun exterior

The end result is hot, juicy Siopao Asado with the perfect texture.

Serving Suggestions

Beyond the basic components, there are many tasty ways to enjoy Siopao Asado:

Dipping sauces

Banana ketchup – Sweet, tangy contrast to filling
Chili garlic sauce – Adds a spicy kick
Vinegar – Brightens flavors with acidity
Soy sauce and calamansi – Salty, sour and savory

Mix up your own signature sauce for dipping to suit your tastes.

Sides

Steamed rice – Compliments and soaks up sauce
Fried egg – Richness pairs perfectly
Fresh vegetables – Balance with greens
Lumpia (egg rolls) – Another savory, steamed option

Some traditional pairings make Siopao Asado a complete meal.

Drinks

Iced tea or water – Cuts greasiness
Calamansi juice – Quenches thirst with tangy citrus
San Miguel beer – Refreshing with national drink of the Philippines

Match your beverage to the flavors you crave.

Get creative with combinations to customize your Siopao experience!

Tips & Tricks

Making Siopao Asado for the first time? Here are helpful tips for success:

Browning the pork belly

Cut pork into uniform cubes for even cooking
Pat pork dry before browning to promote caramelization
Use a thin single layer to prevent steaming
Resist stirring frequently to get crispy edges
Render slowly on medium-high heat to render fat

Kneading dough

Work in only as much flour as needed to reduce toughness
Do not overknead – makes dough dense and chewy
Add flour to work surface, not dough, to prevent dryness
Use bench scraper to cleanly lift dough when needed
Lightly oil interior of bowl to prevent sticking when rising

Filling buns

Work one bun at a time to keep dough warm and pliable
Cool filling slightly before filling to avoid over-steaming
Use a spoon to scoop consistent amounts of filling
Press edges gently to get a tight seal
Place sealed side up in steamer to prevent leaks

Conclusion: Siopao Asado Recipe

Siopao Asado is a beloved comfort food in the Philippines for good reason. With its irresistible combination of tender pork belly, soft bun, and savory-sweet sauce, this snack is satisfying and crave-worthy.

The ingredients are easy to source, but proper technique makes all the difference. Browning the pork, kneading light buns, and double steaming results in Siopao Asado at its best. Served with sides like rice or lumpia and a dipping sauce, this Filipino favorite is a complete meal.

Making Siopao Asado at home lets you customize it just how you like. Share this delicious recipe with friends and family to experience a taste of the Philippines anytime. With this guide handy, you’ll soon be a Siopao Asado master.

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Siopao Asado Recipe (Filipino Steamed Pork Buns)

Cuisine Filipino

Category Pork

Persons

Serving Size

1 bun

Prep Time

30 minutes

Cook Time

1 hour

Wait Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

For the Dough:
2-3 ½ cups all-purpose flour
½ - 1 cup warm milk
1 - 2 tablespoons sugar
1 - 2 teaspoons active dry yeast
¼ - ½ cup vegetable oil
1 teaspoon salt
For the Asado Filling:
500 grams - 1 kg pork shoulder (bone-in or boneless)
½ - 1 cup water
¼ - ½ cup soy sauce
¼ - ½ cup hoisin sauce
2 - 4 tablespoons brown sugar
1 - 2 cloves garlic, minced
1 - 2 onions, chopped
1 bay leaf (optional)
Whole black peppercorns (optional)
Additional seasonings like pineapple chunks, carrots (optional)
Other:
Vegetable oil for greasing
Optional: sesame seeds for garnish

Instructions

For the Asado Filling:
In a pot over medium heat, heat some vegetable oil. Add the pork and cook, turning occasionally, until browned on all sides.
Add water, soy sauce, hoisin sauce, brown sugar, garlic, onions, bay leaf (if using), and peppercorns (if using). Bring to a boil, then reduce heat, cover, and simmer for 1 - 1.5 hours, or until the pork is fork-tender.
Remove the pork and shred it with two forks. Set the shredded pork aside and allow the sauce to thicken slightly.
For the Dough:
In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
In another bowl, whisk together flour, salt, and oil. Gradually add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 10-15 minutes, or until smooth and elastic. Add more flour 1 tablespoon at a time if the dough is too sticky.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Assembling and Steaming:
Once the dough has doubled, punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a ball.
On a lightly floured surface, roll out each dough ball into a circle about 3-4 inches in diameter.
Place a spoonful of the asado filling in the center of the dough circle. Pinch the edges to seal the bun, forming pleats.
Place the buns on a greased steamer basket, leaving space between them for expansion. Cover the steamer basket with a lid.
In a wok or large pot, bring water to a boil. Place the steamer basket over the boiling water and steam for 12-15 minutes, or until cooked through.
Turn off the heat and let the buns sit in the steamer for 5 minutes before serving. Garnish with sesame seeds (optional).

Notes

You can substitute cake flour for all-purpose flour for a softer bun.
If the dough is too dry, add 1 tablespoon of milk at a time until it reaches the desired consistency.
To check if the asado filling is cooked through, insert a thermometer into the thickest part of the pork. It should reach an internal temperature of 160°F (71°C).
Leftover siopao can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a steamer or microwave until warmed through.
You can adjust the amount of soy sauce, hoisin sauce, and brown sugar in the filling to your preference for sweetness and saltiness.

Amount Per Serving: 1 bun
Calories		350-450
% Daily Value*
Total Fat 10-15g		15.4%
	Saturated Fat 4-6g	20%
	Trans Fat 0g
Cholesterol 50-70mg		16.7%
Sodium 500-700mg		20.8%
Total Carbohydrate 40-50g		13.3%
	Dietary Fiber 2-3g	8%
	Sugars 10-15g
Protein 15-20g

Vitamin A Low		Vitamin C Low
Calcium Low		Iron Moderate

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vietnamese food recipe

https://iscleecam.edu.vn/siopao-asado/

Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me