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Toasted Siopao Recipe
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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.