Jumbo Toasted Siopao Recipe

This Toasted Siopao Recipe is one of the best homemade bread recipes you can make if you’re craving a soft, fluffy bun packed with a rich and flavorful pork asado filling. Unlike the traditional steamed siopao, toasted siopao is baked until beautifully golden brown, giving it a slightly crisp exterior while keeping the inside soft and tender.

This Filipino bakery favorite has become increasingly popular because it combines the delicious flavors of classic pork asado with freshly baked bread. Every bite offers a perfect balance of sweet, savory, and meaty goodness. The homemade version is even better because you can generously fill each bun with pork asado and adjust the seasoning to your liking.

One secret to making the best Toasted Siopao is preparing the filling correctly. Instead of using ground pork, manually chopped pork pieces create a better texture and richer mouthfeel. Small pieces of pork with a little fat remain juicy after cooking, while ground pork often loses much of its fat during sauteing, resulting in a drier filling.

The bread itself is also incredibly soft thanks to evaporated milk and vegetable shortening. With proper kneading and enough rising time, you’ll end up with bakery-style toasted siopao that stays soft even after cooling.

Whether you’re preparing merienda, breakfast, baon, or simply satisfying your bread cravings, this homemade Jumbo Toasted Siopao Recipe is guaranteed to impress your family and friends.

10 Tips for the Best Jumbo Toasted Siopao Recipe

1. Bloom the Instant Yeast Properly

Although instant yeast can usually be mixed directly with flour, blooming it first helps confirm that your yeast is still active. If it becomes foamy after 5-10 minutes, it’s ready to use.

2. Use Chopped Pork Instead of Ground Pork

Finely chopped pork creates a chunkier, meatier filling. Ground pork releases more fat during cooking, which often leaves the filling drier.

3. Choose Pork with Some Fat

A little fat keeps the filling juicy and flavorful. Avoid overly fatty cuts because excess oil can make sealing the dough more difficult.

4. Don’t Overcook the Filling

Cook until the sauce thickens slightly. The filling should remain moist instead of becoming dry.

5. Let the Filling Cool Completely

Warm filling can soften the dough, making it harder to seal and shape.

6. Don’t Add Too Much Flour While Kneading

The dough will feel sticky during the first few minutes. Resist the temptation to add lots of flour because continuous kneading develops the gluten naturally, resulting in softer bread.

7. Knead Until Smooth

Proper kneading for 10-15 minutes gives the bread its soft, fluffy texture.

8. Allow Enough Rising Time

The first rise should double the dough in size. This develops flavor and creates lighter bread.

9. Seal the Dough Tightly

Pinch the edges firmly to prevent the filling from leaking during baking.

10. Apply a Generous Egg Wash

The combination of egg and evaporated milk produces the beautiful glossy golden crust found in bakery-style toasted siopao.

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Irresistible Jumbo Toasted Siopao Recipe with Juicy Pork Asado Filling

This Toasted Siopao Recipe features soft homemade bread filled with rich pork asado made from finely chopped pork, garlic, onions, oyster sauce, soy sauce, and seasonings. Baked until golden brown, these jumbo buns are perfect for breakfast, snacks, packed lunches, or sharing with family.

Author Onyok Kokok

Ingredients

Pork Asado Filling

1 tablespoon cooking oil
3 large cloves garlic minced
1 small red onion minced
250 grams pork sliced into very tiny pieces
1 tablespoon oyster sauce
2 teaspoons soy sauce
¼ teaspoon ground black pepper
1 tablespoon sugar
2 bay leaves
1½ tablespoons water
½ tablespoon cornstarch
1½ tablespoons room temperature water for dissolving cornstarch

Dough

2 cups bread flour 320 grams
⅓ cup sugar
½ teaspoon iodized salt
¾ cup evaporated milk
3 tablespoons vegetable shortening room temperature (or butter)

Yeast Mixture

1½ teaspoons instant yeast
¼ cup warm water
1 tablespoon white sugar

Additional

1-2 tablespoons bread flour for kneading only if absolutely necessary

Egg Wash

1 egg
1 tablespoon evaporated milk

Instructions

Prepare the Pork Asado Filling

Heat cooking oil in a pan over medium heat.
Sauté the garlic until fragrant, then add the onions and cook until softened.
Add the finely chopped pork. Pork with a small amount of fat is recommended because it stays juicy after cooking. Avoid using too much fat as it may make sealing the dough difficult. Manually chopped pork is highly recommended instead of ground pork because ground pork tends to release much of its fat during cooking, resulting in a drier filling.
Add the oyster sauce, soy sauce, ground black pepper, sugar, bay leaves, and water.
Mix well.
Cover and allow the mixture to boil.
Stir occasionally and continue cooking until most of the liquid has evaporated but the filling remains moist.
Mix together the cornstarch and water until smooth.
Pour the slurry into the pan while stirring continuously.
Cook for another 1-2 minutes until the sauce thickens slightly. Do not overcook or do not allow the filling to become completely dry.
Transfer to a bowl and allow it to cool completely.

Prepare the Dough

In a small bowl, combine warm water, sugar, and instant yeast.
Stir gently and allow it to bloom for 5-10 minutes until foamy.
In a large mixing bowl, combine bread flour, sugar, and iodized salt.
Add the evaporated milk, bloomed yeast mixture, and vegetable shortening.
Mix until a rough dough forms.
Transfer to a clean work surface.
Knead for 10-15 minutes until smooth and elastic.
Avoid adding excessive flour while kneading. The dough may feel sticky during the first few minutes, but it becomes smoother as the gluten develops.
Lightly coat the dough with cooking oil.
Place inside a lightly greased bowl.
Cover and let rise for 1-2 hours or until doubled in size.

Assemble the Toasted Siopao

Punch down the dough to remove excess air.
Divide into 8 equal portions.
Roll each portion into a smooth ball.
Flatten each dough using a rolling pin.
Place about 1 1/2 tablespoons of the cooled pork asado filling in the center.
Carefully pinch the edges together to seal.
Roll gently into a smooth ball.
Arrange each piece on a parchment-lined baking tray.
Cover and let rise again for about 15 minutes.

Bake

Mix together one egg and one tablespoon evaporated milk.
Brush each bun generously with the egg wash.
Bake in a preheated oven at 170°C for 25-28 minutes or until beautifully golden brown.
Allow the toasted siopao to cool slightly before serving.
Serve warm and enjoy.

Other Ways of Cooking – Air Fryer

Yes. Toasted siopao can also be cooked in an air fryer.

Preheat the air fryer to 160°C.
Air fry for approximately 12-16 minutes, depending on the size of your buns and your air fryer model.
Brush with egg wash before cooking.
Check during the last few minutes to avoid over-browning.

Storage

Proper storage helps maintain the softness of your homemade Toasted Siopao.

Room Temperature – Store in an airtight container for up to 2 days.

Refrigerator – Store for up to 5 days.

Freezer – Wrap each toasted siopao individually before freezing. Freeze for up to 2 months.

To Reheat

Microwave for 20-30 seconds for a quick reheating.
Oven: Bake at 150°C for 5-8 minutes.
Air fryer: Heat at 150°C for 3-5 minutes.

Frequently Asked Questions

Why bloom instant yeast?

Blooming confirms that your yeast is still alive and active. If no foam develops after several minutes, it’s best to replace the yeast before mixing the dough.

Why is my dough sticky?

Fresh bread dough is naturally sticky during the early stages of kneading. Continue kneading instead of adding large amounts of flour, as too much flour can make the bread dense.

Can I use butter instead of vegetable shortening?

Yes. Butter adds a richer flavor while shortening generally produces a softer crumb.

Can I use ground pork?

You can, but finely chopped pork is highly recommended because it provides better texture and helps retain more juiciness in the filling.

Can I prepare the filling ahead of time?

Absolutely. The pork asado filling can be prepared a day in advance and refrigerated until ready to use.

Why did my filling leak?

This usually happens when the dough isn’t sealed tightly or if too much filling is added.

Can I freeze the baked siopao?

Yes. Freeze individually wrapped buns and simply reheat whenever needed.

Why didn’t my bread rise?

Possible reasons include inactive yeast, water that was too hot, insufficient kneading, or not allowing enough proofing time.

Jumbo Toasted Siopao Recipe Video

For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.

https://www.youtube.com/@onyokkokok8538

Discover more step-by-step written recipes by clicking the link below.

Filipino Recipes & Cooking – Onyok Kokok Kitchen

Final Note

This Jumbo Toasted Siopao Recipe is proof that bakery-quality bread can be made right at home with simple ingredients and a little patience. From the rich, savory pork asado filling to the soft and fluffy bread, every bite delivers the comforting flavors that make toasted siopao a beloved Filipino favorite.

This Toasted Siopao Recipe is also easy to customize. You can make smaller toasted siopao for snacks or parties, or keep them jumbo-sized for a filling breakfast or lunch. You may even prepare the filling ahead of time and refrigerate it, making assembly much quicker on baking day. The baked buns also freeze well, allowing you to enjoy freshly reheated toasted siopao whenever cravings strike.

Whether you’re new to bread making or already enjoy baking homemade Filipino breads, this Toasted Siopao Recipe is a rewarding recipe to master. It’s perfect for family gatherings, baon, merienda, weekend baking projects, or even starting a small home baking business. Once you taste the combination of soft, freshly baked bread and rich homemade pork asado filling, you’ll understand why this recipe easily becomes a family favorite that you’ll want to make again and again.