Hopiang Baboy wasn’t just another snack, it was part of my love story. My ex-boyfriend Christopher would always surprise me with a box of warm hopia from Baker’s Fair after his classes at UST. And I can still remember how that flaky, golden-brown pastry would melt in my mouth with each bite.
While Christopher and I went our separate ways, my love affair with hopia never ended. After countless attempts in my own kitchen, I’ve finally perfected this recipe that takes me right back to those sweet moments at Lover’s Lane, sharing hopia and milk tea.
With this detailed hopiang baboy recipe, you’ll create that same irresistible combination of buttery layers and rich pork-flavored filling that makes Filipino hopia so special.
You’ll never need to line up at your favorite hopia store again, though I still occasionally grab a box from Baker’s Fair, just for old time’s sake.
Why You’ll Love This Recipe
- Authentic taste that rivals popular brands like Tipas Hopia
- Flaky, buttery layers that melt in your mouth
- Perfect balance of sweet and savory flavors
- Make restaurant-quality hopia at home for a fraction of the cost
- Great make-ahead snack or pasalubong (gift)
- Detailed steps ensure success even for beginners
Authentic Hopiang Baboy Recipe (Hopia with Pork-Flavored Filling)
Equipment
- Stand mixer or large mixing bowl (Para sa pagmasa ng dough)
- Rolling pin (Pambaklas ng masa)
- Pastry cutter or sharp knife (Pamputol ng dough)
- Baking sheets (Panghorno)
- Pastry brush (Para sa egg wash)
- Fork (Panbutas sa ibabaw ng hopia)
- Measuring cups and spoons (Panukat)
- Strainer [Salaan]
- Spatula (Panghalo)
- Heavy-bottom pan (for filling)
- Oven thermometer (for accurate temperature)
Ingredients
For the Flaky Dough (Panlabas na Masa)
- 4 cups all-purpose flour 500g
- 1 teaspoon salt 5g
- 1 cup vegetable oil 240ml
- 1 cup water 240ml, room temperature
For the Roll-in Fat Layer (Panloob na Pasta)
- 3 cups all-purpose flour 375g
- 1 cup lard or butter 240g
- 1 cup sugar 200g
For the Pork Filling (Palaman)
- 200 g pork skin Balat ng baboy
- ½ cup onion finely chopped (Sibuyas)
- 1 tablespoon garlic minced (Bawang)
- ¾ cup all-purpose flour 95g
- 1 teaspoon salt 5g
- ¾ cup white sugar 150g
- ¼ cup pork oil or cooking oil 60ml
- ½ cup evaporated milk 120ml
- 1 cup water 240ml
For the Finish
- 1 egg yolk beaten (Untuk pamahid)
- 2 tablespoons sesame seeds Binhing sesame
Instructions
- Make sure all ingredients are at room temperature before starting. Sal-an muna ang harina (sift the flour) through a strainer into a large mixing bowl. Create a well in the center and add water, salt, and corn oil. Using a wooden spoon or spatula, gently mix until the ingredients are just combined – huwag masyadong haluin para hindi matigas ang masa (don’t overmix to avoid tough dough). Knead briefly until it forms a smooth ball, about 5 minutes or hanggang maging makinis ang masa. Transfer to a lightly greased bowl, cover with a clean kitchen towel, and let it rest for 30 minutes.
- While the dough is resting, prepare your roll-in fat layer. Combine flour, sugar, and lard in a mixing bowl. Mix thoroughly until it becomes smooth and pasty. Set this aside at room temperature.
- On a lightly floured surface (sa ibabaw ng harinang mesa), roll the rested dough into a rectangular shape about 1-inch thick. Trim the edges to create clean lines. Spread the roll-in fat paste evenly over ⅔ of the dough, leaving one-third uncovered. Carefully fold the uncovered portion over the center, then fold the remaining third on top, like a letter. Roll this out to its original rectangular size and repeat the folding process two more times. Pagkatapos ay pabayaan muna ito ng limang minuto (let it rest for 5 minutes).
- While waiting, prepare your filling. If making traditional pork oil, boil pork skin until tender (pakuluan ang balat ng baboy hanggang lumambot), refrigerate overnight, then cut into small pieces. Fry until crispy and strain to reserve the oil. In a heavy-bottomed pan over medium heat, heat your pork oil and sauté finely chopped onions and minced garlic until fragrant (igisa ang sibuyas at bawang hanggang mabango). Add sugar and flour, mixing well. Pour in the milk and water, continuing to stir until the mixture becomes dry and well-combined. If using, add the crispy pork skin pieces. Let this cool completely.
- Preheat your oven to 200°C (392°F). Divide your rested dough lengthwise into two equal logs. Cut each log into 6 even pieces. Roll each piece into a circle about ¼-inch thick. Place a tablespoon of filling in the center, carefully gather the edges to form a ball (tipunin ang dulo para maging bilog), then gently flatten and fold into a half-moon shape.
- Arrange the filled pastries on a greased baking sheet, maintaining some space between each piece. Brush the tops with beaten egg yolk (pamahiran ng binating itlog) and sprinkle with sesame seeds. Using a fork, prick the surface several times para hindi sumabog sa init (to prevent bursting from steam). Bake for 25-30 minutes, or until golden brown. Bantayan ang pagkaluto dahil depende sa init ng hurno (watch carefully as baking time may vary depending on your oven).
- Let the hopia cool for 5-10 minutes before serving. Masarap itong kainin habang mainit-init pa (best enjoyed while still warm), paired with hot coffee or tea. Store any leftovers in an airtight container and consume within 3-4 days for best quality.
Tips from Lola’s Kitchen
- Keep ingredients at room temperature for best results
- Don’t overwork the dough to ensure flakiness
- Rest periods are crucial for proper texture
- Use real lard for authentic flavor
- Chill the filling slightly for easier handling
- Make extra filling to freeze for future use
Traditional Serving Suggestions
- Serve with hot tea or coffee
- Perfect for merienda (afternoon snack)
- Popular as pasalubong (gift)
- Enjoy warm or at room temperature
- Great with tsokolate (Filipino hot chocolate)
Troubleshooting
- If dough is too sticky: Add flour gradually while kneading
- If filling leaks: Seal edges better and don’t overfill
- If not browning evenly: Rotate pan halfway through baking
- If too dry: Reduce baking time or lower temperature slightly
Ingredient Alternatives
- Butter can replace lard in the roll-in layer
- Vegetable oil can substitute pork oil
- Fresh milk can replace evaporated milk
- Brown sugar can substitute white sugar for deeper flavor
Storage & Reheating
- Store in airtight container at room temperature for 3-4 days
- Refrigerate for up to 1 week
- Freeze unbaked hopia for up to 3 months
- Reheat in oven at 150°C for 5-7 minutes
- Microwave for 15-20 seconds if desired
Variations
- Hopiang Munggo (Mung Bean Filling)
- Hopiang Ube (Purple Yam Filling)
- Hopiang Matamis (Sweet Winter Melon Filling)
- Mini Hopia (Bite-sized versions)
FAQs
Q: Why is it called Hopiang Baboy if there’s no pork meat? A: The name comes from the use of pork lard which gives it its distinctive flavor. Q: Can I make this vegetarian? A: Yes, substitute vegetable shortening for lard and vegetable oil for pork oil. Q: How do I know when it’s done? A: The pastry should be golden brown and firm to touch. Q: Can I make the dough ahead? A: Yes, refrigerate for up to 24 hours, but bring to room temperature before using. Q: Why is my hopia not flaky? A: Ensure proper folding technique and don’t skip resting periods.
Nutrition
The Story Behind Hopiang Baboy
Long before food delivery apps and corner bakeries dotted Metro Manila’s streets, Hopiang Baboy made its way into Filipino hearts through the skilled hands of Fujianese immigrants in the early 20th century. This beloved pastry, known in Chinese as “豬肉餅” (zhu rou bing), translates to “good pastry” and represents a delicious chapter in our country’s rich culinary fusion history.
In the bustling streets of Binondo, Manila’s historic Chinatown, Chinese bakeries began crafting these flaky, pork-flavored treats that would soon become a Filipino merienda staple. Despite its name suggesting a meat-filled pastry, Hopiang Baboy’s unique character comes from the use of pork lard rather than actual pork meat – a clever culinary technique that delivers rich flavor while keeping the pastry affordable and accessible to everyone.
The same pastry found its way to Indonesia, where it’s called Bakpia, showcasing how Chinese culinary traditions spread throughout Southeast Asia. In the Philippines, legendary establishments like Eng Bee Tin and Tipas Hopia transformed this humble pastry into a cultural icon. Today, you’ll find Hopiang Baboy everywhere from high-end bakeries in Greenhills to small neighborhood panaderias in the provinces, each bite telling a story of cultural adaptation and Filipino ingenuity.
What makes Filipino Hopiang Baboy truly special is its evolution from its Chinese roots. While maintaining the traditional flaky layers and technique, Filipino bakers adapted the recipe to local tastes, creating a perfect balance of sweet and savory that pairs beautifully with afternoon coffee or morning tsokolate. Modern variations now include ube, munggo, and even cheese fillings, but the classic pork-flavored version remains a testament to our enduring love for this Filipino-Chinese pastry tradition.
Whether enjoyed fresh from the oven or as pasalubong from Manila, Hopiang Baboy continues to bring families together, one flaky bite at a time. Its journey from Chinese teahouses to Filipino homes mirrors our own story of cultural integration, showing how food bridges traditions and creates new memories with each generation.
