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Filipino Siopao Asado (Sweet Braised Pork Steamed Buns)

Authentic Filipino Siopao Asado (Sweet Braised Pork Steamed Buns)

Siopao Asado is a beloved Filipino-Chinese fusion steamed bun (baozi) featuring a soft, snow-white dough wrapper filled with tender braised pork in a rich, sweet-savory sauce made with soy sauce, hoisin, and Chinese five spice. This popular street food, deeply embedded in Filipino culture, represents the perfect marriage of Chinese culinary technique with Filipino flavor preferences, resulting in a satisfying snack that's slightly sweet, deeply savory, and incredibly tender. Each bun is carefully pleated by hand and steamed to fluffy perfection, creating a handheld meal that's become a cornerstone of Filipino comfort food.
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Prep Time 3 hours 30 minutes
Cook Time 3 hours
Total Time 6 hours 30 minutes
Course Snack
Cuisine Chinese, Filipino
Servings 8 buns
Calories 320 kcal
Difficulty Intermediate

Equipment

  • Bamboo steamer or metal steamer Ensures even steam distribution for perfectly cooked buns
  • Digital kitchen scale Accurate measurement for consistent results
  • Stand mixer with dough hook (optional but recommended) Makes kneading easier and ensures proper gluten development
  • Large mixing bowl For proofing the dough
  • Rolling Pin For rolling out dough evenly
  • Heavy-bottom pan For cooking the filling
  • Parchment paper squares (3x3 inches) Prevents buns from sticking

Ingredients
 

For the Bun Dough:

  • 3 cups dumpling flour pampasiopao na harina + ½ cup for dusting
  • 200 ml warm water maligamgam na tubig
  • ½ cup + 2 teaspoon white sugar puting asukal
  • ½ teaspoon salt asin
  • 1 tablespoon shortening or vegetable oil
  • 1 teaspoon baking powder pampalaki
  • 2½ teaspoon active dry yeast lebadura
  • ¼ cup lukewarm water for yeast

For the Asado Filling:

  • 400 g pork loin lomo ng baboy, cubed
  • 2 tablespoon soy sauce toyo
  • 2 tablespoon hoisin sauce sarsa ng intsik
  • 2 tablespoon brown sugar maskubadong asukal
  • 2 tablespoon cornstarch gawgaw, dissolved in ⅓ cup water
  • 4 cloves garlic bawang, minced
  • 1 teaspoon Chinese five spice powder limang pampalasa
  • 1 cup water
  • Cooking oil
  • Salt to taste

For Steaming:

  • Water
  • 1 tablespoon white vinegar per liter of water Important: keeps buns white

Instructions
 

  • Start by preparing your filling. Heat oil in a pan over medium heat and sauté minced garlic until fragrant, about 30 seconds. Add your cubed pork loin and stir-fry for 3 minutes until lightly browned.
  • Add water, soy sauce, brown sugar, and Chinese five spice powder to the pork. Bring to a boil, then lower heat and simmer for 2 hours or until the meat is very tender and easily breaks apart. Check occasionally and add more water if needed.
  • Once the meat is tender, stir in the hoisin sauce. Mix cornstarch with water until smooth, then add to the pan. Simmer until the sauce thickens. Season with salt to taste, then set aside to cool completely.
  • For the dough, start by mixing yeast with 2 teaspoons of sugar and lukewarm water in a small bowl. Let this rest in a warm spot for 30 minutes until it becomes foamy.
  • In a large bowl, combine dumpling flour, remaining sugar, salt, and shortening. Add your foamy yeast mixture and warm water. Mix until the dough comes together. Knead for about 10 minutes until smooth and elastic.
  • Place your dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 2 hours or until doubled in size.
  • After the dough has doubled, punch it down. Sprinkle baking powder over the dough and knead for 5 more minutes. Divide into 8-10 equal pieces.
  • Roll each piece into a circle about 4 inches wide, making the edges thinner than the center. Place 2-3 tablespoons of filling in the middle. Carefully fold and pinch the edges together to seal, making pleats as you go.
  • Place each bun on a small square of parchment paper. Cover them with a clean kitchen towel and let rise for 30 minutes.
  • Fill your steamer with water and add 1 tablespoon of white vinegar per liter of water - this keeps your buns white. Bring to a boil. Place buns in the steamer, leaving space between them for expansion. Steam for 20-25 minutes over high heat.
  • When done, don't open the steamer right away. Turn off the heat and wait 5 minutes before opening to prevent the buns from collapsing.
  • Serve your siopao hot, either plain or with siopao sauce. You can store any extras in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.
  • Pro tip: If you're making these ahead, slightly undercook them by 2-3 minutes if planning to reheat later. When reheating frozen buns, steam them for 8-10 minutes without thawing first.

Tips from Lola's Kitchen

  • Add 1 drop white vinegar to the dough for extra white buns
  • Never lift steamer lid during cooking
  • Keep dough covered when not using to prevent drying
  • Use shortening instead of oil for whiter buns
  • Test yeast activity before starting
 

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 13gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 32mgSodium: 450mgPotassium: 232mgFiber: 1gSugar: 8gVitamin A: 2IUVitamin C: 1mgCalcium: 44mgIron: 1mg
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